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| 1 |
An air flow resistance model for a pressure cooling system based on container stacking methods
Kim, Oui-Woung;Kim, Hoon;Han, Jae-Woong;Lee, Hyo-Jai;
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The Korean Society of Food Preservation
, v.20, no.3, pp.289-295,
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| 2 |
Changes in the quality of frozen vegetables during storage
Lee, Hye-Ok;Lee, Young-Joo;Kim, Ji-Young;Kwon, Ki-Hyun;Kim, Byeong-Sam;
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The Korean Society of Food Preservation
, v.20, no.3, pp.296-303,
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| 3 |
Quality characteristics and changes in mulberry (Morus alba L.) depending on their maturity during distribution
Park, Ju-Hyun;Hong, Seok-In;Jeong, Moon-Cheol;Kim, Dongman;
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The Korean Society of Food Preservation
, v.20, no.3, pp.304-316,
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| 4 |
Effect of pretreatment and packaging methods on quality of cold vacuum dried peach
Kwon, Gi-Man;Kim, Jae-Won;Youn, Kwang-Sup;
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The Korean Society of Food Preservation
, v.20, no.3, pp.317-322,
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| 5 |
Bacterial contamination levels in strawberry parts according to their cultivation methods
Yu, Yong-Man;Kim, Jin-Won;Choi, In-Wook;Youn, Young-Nam;Lee, Young-Ha;
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The Korean Society of Food Preservation
, v.20, no.3, pp.323-329,
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| 6 |
Food nutritional characteristics of fruit of Cudrania tricuspidata in its various maturation stages
Jung, Gi-Tai;Ju, In-Ok;Choi, So-Ra;You, Dong-Hyun;Noh, Jae-Jong;
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The Korean Society of Food Preservation
, v.20, no.3, pp.330-335,
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| 7 |
Comparison of the nutrient components of figs based on their cultivars
Na, Hwan Sik;Kim, Jin Young;Park, Hak Jae;Choi, Gyeong Cheol;Yang, Soo In;Lee, Ji Heon;
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The Korean Society of Food Preservation
, v.20, no.3, pp.336-341,
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| 8 |
Chemical compositions and functional characteristics of Korean and imported pomegranate (Punica granatum L.)
Kim, Mi Sook;Yun, Seol Hee;Na, Hwan Sik;Park, Hark Jae;Choi, Gyeong Cheol;Yang, Soo In;Lee, Ji Heon;
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The Korean Society of Food Preservation
, v.20, no.3, pp.342-347,
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| 9 |
Sensory characteristics of commercial rice cookies and snacks in market
Rhee, Sook-Jong;Lee, Jang-Eun;Kim, Mi-Ryung;
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The Korean Society of Food Preservation
, v.20, no.3, pp.348-355,
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| 10 |
Chemical properties and antioxidant activities of the sprouts of Kalopanax pictus, Cedrela sinensis, Acanthopanax cortex at different plucking times
Im, Hee-Jin;Jang, Hye-Lim;Jeong, Yong-Jin;Yoon, Kyung-Young;
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The Korean Society of Food Preservation
, v.20, no.3, pp.356-364,
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| 11 |
Comparison of the organic acids, fusel oil contents and antioxidant activities of Yakju with the additions of various rice cultivars
Huh, Chang-Ki;Lee, Jung-Won;Kim, Yong-Doo;
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The Korean Society of Food Preservation
, v.20, no.3, pp.365-371,
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| 12 |
Antioxidant and quality characteristics of mungbean starch gel added with peach seed powder
Ryu, Hyung Min;Jeon, Dae Kwang;Kim, Sang-A;Chung, Hyun-Jung;
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The Korean Society of Food Preservation
, v.20, no.3, pp.372-378,
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| 13 |
Establishment of optimal soybean Koji manufacturing conditions
Kim, Do-Yoon;Park, Geuk-Yeol;Jang, Sang-Won;Hong, Seong-Cheol;Kwon, Dong-Jin;
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The Korean Society of Food Preservation
, v.20, no.3, pp.379-385,
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| 14 |
Change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment during storage
Song, Hye Jin;Kwon, Oh Yeoun;Kang, Bok-Hee;Hur, Sang-Sun;Lee, Dong-Sun;Lee, Sang-Han;Kang, In-Kyu;Lee, Jin-Man;
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The Korean Society of Food Preservation
, v.20, no.3, pp.386-393,
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| 15 |
Repeated-dose oral toxicity study of crude antifungal compounds produced by Lactobacillus plantarum AF1 in rats
Lee, Hwan;Lee, Myung-Yul;Chang, Hae-Choon;Lee, Jae-Joon;
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The Korean Society of Food Preservation
, v.20, no.3, pp.394-403,
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| 16 |
Changes in the taste compounds of Kimchi with seafood added during its fermentation
Nam, Hyeon Gyu;Jang, Mi-Soon;Seo, Kyoung-Chun;Nam, Ki-Ho;Park, Hee-Yeon;
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The Korean Society of Food Preservation
, v.20, no.3, pp.404-418,
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| 17 |
Bactericidal effect of 461 nm blue light emitting diode on pathogenic bacteria
Do, Jung Sun;Bang, Woo Suk;
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The Korean Society of Food Preservation
, v.20, no.3, pp.419-423,
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| 18 |
Microbial quality of fresh vegetables in restaurants around school
Jo, So Hyun;Chung, Hyun-Jung;Lee, Seong Hee;Hwang, Su Jung;Om, Ae-Son;Eun, Jong-Bang;
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The Korean Society of Food Preservation
, v.20, no.3, pp.424-428,
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| 19 |
Determination of ethyl carbamate in maesil wine by alcohol content and ratio of maesil (Prunus mume) during ripening period
Kim, Nan-Young;Eom, Mi-Na;Do, Young-Sook;Kim, Jung-Beom;Kang, Suk-Ho;Yoon, Mi-Hye;Lee, Jong-Bok;
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The Korean Society of Food Preservation
, v.20, no.3, pp.429-434,
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| 20 |
Preparation of chicken feather protein hydrolysates and isolation of iron-binding peptides
Kim, Nam Ho;Choi, Dong Won;Song, Kyung Bin;
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The Korean Society of Food Preservation
, v.20, no.3, pp.435-439,
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