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1 |
Application of Hydrogen Peroxide on the Bacterial Control of Seaweed, Capsosiphon fulvescens (Mesaengi)
Kim, Du-Woon;Kim, Mi-Jung;Shin, Tai-Sun;Kim, Sun-Jae;Jung, Bok-Mi;
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The Korean Society of Food Preservation
, v.15, no.2, pp.169-173,
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2 |
Quality and Storage Characteristics of Low Salted Onion and Five Cereals-Doenjang
Shin, A-Ga;Lee, Ye-Kyung;Jung, Yoo-Kyung;Kim, Soon-Dong;
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The Korean Society of Food Preservation
, v.15, no.2, pp.174-184,
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3 |
Changes in Fruit Quality of Hallabong Tangor (Citrus kiyomi ponkan) by Film Packaging during Storage
Lee, Sang-Hyup;Kim, Jong-Hyun;Jeong, Hee-Chan;Koh, Jeong-Sam;
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The Korean Society of Food Preservation
, v.15, no.2, pp.185-190,
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4 |
Effect of Different Types of Cutting on the Quality of Fresh-cut Sweet Pumpkin (Cucurbita maxima Duchesne)
Lee, Yun-Rae;Kim, Sang-Tae;Choe, Mal-Gum;Moon, Kwang-Deog;
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The Korean Society of Food Preservation
, v.15, no.2, pp.191-196,
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5 |
Rheological Properties of Flour Dough Added Power of Poria Cocos Wolf
Shin, Gil-Man;
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The Korean Society of Food Preservation
, v.15, no.2, pp.197-202,
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6 |
Characteristics of Domestic and Imported Red Wines
Chang, Eun-Ha;Jeong, Seok-Tae;Park, Kyo-Sun;Yun, Hae-Keun;Roh, Jeong-Ho;Jang, Han-Ik;Choi, Jong-Uck;
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The Korean Society of Food Preservation
, v.15, no.2, pp.203-208,
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7 |
Dough Properties and Bread Qualities of Wheat Flour Supplemented with Rice Bran
Chang, Kyung-Hi;Byun, Gwang-In;Park, Sang-Ha;Kang, Woo-Won;
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The Korean Society of Food Preservation
, v.15, no.2, pp.209-213,
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8 |
Quality Characteristics of Kochujang Added Deep Sea Water Salt and Sea Tangle
Ham, Sheung-Shi;Kim, Soo-Hyun;Yoo, Soo-Jung;Oh, Hyun-Taek;Choi, Hyun-Jin;Chung, Mi-Ja;
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The Korean Society of Food Preservation
, v.15, no.2, pp.214-218,
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9 |
Flour and End-Use Quality of "Charmdlerak" Wheat, A Korean Wheat
Kang, Chon-Sik;Park, Kwang-Seo;Park, Jong-Chul;Kim, Hag-Sin;Cheong, Young-Keun;Kim, Jung-Gon;Park, Chul-Soo;
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The Korean Society of Food Preservation
, v.15, no.2, pp.219-224,
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10 |
Changes of Quality and Astringency of Persimmons due to Modified Atmosphere Packaging
Seong, Jong-Hwan;Goo, Mee-Suk;Chung, Hun-Sik;
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The Korean Society of Food Preservation
, v.15, no.2, pp.225-230,
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11 |
Changes on the Characteristics of Bread Added with the powder of Poria cocos Wolf
Shin, Gil-Man;Park, Jong-Yeul;
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The Korean Society of Food Preservation
, v.15, no.2, pp.231-235,
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12 |
Effect of an Aqueous Chlorine Dioxide Generator and Effect on Disinfection of Fresh Fruits and Vegetables by Immersion Washing
Park, Kee-Jai;Jeong, Jin-Woong;Lim, Jeong-Ho;Jang, Jae-Hee;Park, Hee-Joo;
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The Korean Society of Food Preservation
, v.15, no.2, pp.236-242,
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13 |
Physicochemical Characteristics of Medicinal Herbs Ganjang
Shim, Sung-Lye;Ryu, Keun-Young;Kim, Won;Jun, Sam-Nyeo;Seo, Hye-Young;Han, Kyu-Jai;Kim, Jun-Hyeong;Song, Hyun-Pa;Cho, Nam-Chul;Kim, Kyong-Su;
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The Korean Society of Food Preservation
, v.15, no.2, pp.243-252,
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14 |
Determination of Heavy Metal Contents in Medicinal Herb
Lee, Mi-Kyung;Park, Jung-Suk;Lim, Hyun-Cheol;Na, Hwan-Sik;
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The Korean Society of Food Preservation
, v.15, no.2, pp.253-260,
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15 |
Analysis of Components in the Different Parts of Ailanthus altissima
Lee, Yang-Suk;
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The Korean Society of Food Preservation
, v.15, no.2, pp.261-268,
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16 |
Changes of Biologically Active Components in Prunus mume Fruit
Seo, Kyoung-Sun;Huh, Chang-Ki;Kim, Yong-Doo;
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The Korean Society of Food Preservation
, v.15, no.2, pp.269-273,
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17 |
Biological Activities of Soybean Sauce (Kanjang) Supplemented with Deep Sea Water and Sea Tangle
Ham, Seung-Shi;Kim, Soo-Hyun;Yoo, Su-Jong;Oh, Hyun-Taek;Choi, Hyun-Jin;Chung, Mi-Ja;
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The Korean Society of Food Preservation
, v.15, no.2, pp.274-279,
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18 |
Effects of Dietary Mulberry Leaf on Loperamide-Induced Constipation in Rats
Lee, Jae-Joon;Lee, Yu-Mi;Jung, Seoung-Ki;Kim, Keun-Young;Lee, Myung-Yul;
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The Korean Society of Food Preservation
, v.15, no.2, pp.280-287,
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19 |
Comparison of Antimicrobial and Antioxidant Activities of Prunus mume Fruit in Different Cultivars
Seo, Kyoung-Sun;Huh, Chang-Ki;Kim, Yong-Doo;
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The Korean Society of Food Preservation
, v.15, no.2, pp.288-292,
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20 |
Changes of Enzyme Activity and Physiological Functionality of Traditional Kanjang(Soy Sauce) during Fermentation in the Using Bacillus sp. SP-KSW3
Kim, Byoung-Soo;Rhee, Chang-Ho;Hong, Young-Ah;Kwon, Tae-Hyung;Shin, Mi-Kyoung;Kim, Jin-Hui;Woo, Cheol-Joo;Kim, Young-Bae;Park, Heui-Dong;
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The Korean Society of Food Preservation
, v.15, no.2, pp.293-299,
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21 |
Characterization of an Antibacterial Substance Produced by Bacillus subtilis HS 25 Isolated from Fermented Soybean Foods
Park, Seok-Kyu;Ryu, Hyun-Soon;Lee, Sang-Won;
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The Korean Society of Food Preservation
, v.15, no.2, pp.300-305,
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22 |
Characteristics of Red Wines Fermented with Different Strains of Dry
Kim, Hong-Sik;Yook, Cheol;Sung, Chang-Keun;Kim, Hyun-Ju;Lee, Seok-Ho;Kim, Young-Ho;Lee, Ki-Yeol;Lee, Jae-Wung;
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The Korean Society of Food Preservation
, v.15, no.2, pp.306-310,
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23 |
Effect of Temperature on Changes of Maesil (Prunus mume) Liqueur During Leaching and Ripening
Chae, Myeung-Hee;Park, La-Young;Lee, Shin-Ho;
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The Korean Society of Food Preservation
, v.15, no.2, pp.311-316,
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24 |
Characteristics of Fermentation and Wine Quality
Roh, Hyenog-Il;Chang, Eun-Ha;Joeng, Seok-Tae;Jahng, Kwang-Yeop;
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The Korean Society of Food Preservation
, v.15, no.2, pp.317-324,
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