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  • korean journal of food preservation(401)
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[Search Query: (Kojic:SPOSBX) AND (Publication Year:[2007 TO 2009])]

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No Article Title /Author/Journal Title/Publication Year Cited
Microbiological and Physiological Qualities of Electron-beam and Gamma-ray Irradiated Sprout Seeds(Radish, Red cabbage) during Germination/
[Park, Ju-Hwan;Kim, Gui-Ran;Kwon, Joong-Ho;] / Korean Journal of Food Preservation / 2009     		0
Analysis of Quality Change during Preservation by a Prototype Drink Containing a Helianthus annuus Seed Extract/
[Lee, Jin-Man;Kang, Bok-Hee;Lee, Sang-Han;] / Korean Journal of Food Preservation / 2009     		0
Quality Characteristics of Chun-dubu(whole Soybean Curd) with Added Ginseng Powder/
[Lee, Hyun-Seok;Kwon, Ki-Hyun;Cha, Hwan-Soo;] / Korean Journal of Food Preservation / 2009     		1
Microbiological, Physicochemical, and Sensory Characteristics of Myungran Jeotgal Treated by Electron Beam Irradiation/
[Jung, Samooel;Choe, Jun-Ho;Kim, Bin-Na;Yun, Hye-Jeong;Kim, Yun-Ji;Jo, Cheorun;] / Korean Journal of Food Preservation / 2009     		2
Analysis of Consumer Preferences with Regard to Sensory Quality Attributes of Korean Grapes/
[Chang, Min-Sun;Cho, Sun-Duk;Kim, Dong-Man;Kim, Gun-Hee;] / Korean Journal of Food Preservation / 2009     		0
Physical Detection Properties of Irradiated Wheat and Corn Treated with Different Radiation Sources/
[Kim, Gui-Ran;Lee, Ju-Woon;Kim, Jeong-Sook;Kwon, Joong-Ho;] / Korean Journal of Food Preservation / 2009     		0
Physicochemical and Microbiological Properties of Korean Traditional Meju/
[Choi, Ki-Soon;Lee, Ho-Joon;Kwon, Dong-Jin;] / Korean Journal of Food Preservation / 2009     		0
Effect of Chitosan-Ascorbate and Morea(roasted of oyster shell at $1300^{\circ}C$) on Growth of Contaminating Bacteria in Dombaeki(traditional shark dish) during Storage/
[Kim, Do-Kyun;Lee, Ye-Kyung;Kim, Young-Sook;Park, Jin-Soo;Kim, Soon-Dong;] / Korean Journal of Food Preservation / 2009     		1
Phenolic Content, Antioxidant Effect and Acetylcholinesterase Inhibitory Activity of Korean Commercial Green, Puer, Oolong, and Black Teas/
[Jeong, Chang-Ho;Kang, Su-Tae;Joo, Ok-Soo;Lee, Seung-Cheol;Shin, Young-Hee;Shim, Ki-Hwan;Cho, Sung-Hwan;Choi, Sung-Gil;Heo, Ho-Jin;] / Korean Journal of Food Preservation / 2009     		3
Antioxidative Effects of Chungkukjang Preparation by Adding Solar Salt/
[Lee, Jae-Joon;Kim, Ah-Ra;Chang, Hae-Choon;Lee, Myung-Yul;] / Korean Journal of Food Preservation / 2009     		6