| 1 |
Kang, N.S., Kim, J.H. and Kim, J.K. (2007) Modification of quality characteristics of onion powder by hot-air, vacuum and freeze drying methods. Korean J. Food Preserv. 14, 61-66/
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| 2 |
Choi, J.H., Yim, G.Y, Jang, S.Y. and Jeong, Y.J. (2007) Inhibition effect of the harmful food-born microorganism on germination of acorn pollen. Korean J. Food Preserv., 14. 87-93/
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| 3 |
Woo, S.M., Kim, T.Y., Yeo, S.H., Kim, S.B. and Jeong, T.J. (2007) Effect of ${\alpha}$-amylase treatment of brown rice(Goami) alcohol fermentation by-product. Korean J. Food Preserv., 14, 617-623/
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| 4 |
Lee, Y.M., Shin, H.D., Lee, J.J. and Lee, M.Y. (2007) Antioxidative effect of Chaenomelis Fructus ethanol extract. Korean J. Food Preserv., 14, 177-182/
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| 5 |
Lee, H.E., Lim, C.I. and Do, K.R. (2007) Changes of characteristics in red peppers by various freezing and thawing methods. Kor. J. Food Preserv., 14, 227-232/
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| 6 |
Park, H.K., Yoon, J.Y., Kim, Y.H., Lee, S.A., and Cha,H.S. (2007) Customer preferences for 'FuJi' apples stored using functional modified atmosphere film. Kor. J. Food Preserv., 14, 105-108/
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| 7 |
Lee, J.S., Chung, D.S., Lee, J.U., Lim, B.S. Lee, Y.S., and Chun, C. (2007) Effects of cultivars and storage temperatures on shelf-life of leaf lettuces. Kor. J. Food Preserv., 14, 345-350/
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| 8 |
Lee, J.M., Cha, T.Y., Kim, S.H., Kwon, T.K, Kwon, J.H. and Lee, S.H. (2007) Optimization of hot-water extraction condition of garlic using a response surface methodology. Korean J. Food Preserv., 14, 385-393/
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| 9 |
Jeong, J.W., Seong, J.M., Park, K.J. and Lim, J.H. (2007) Quality characteristics of semi dried red pepper (Capsicum Annuum L.) using hot-air drying. Korean J. Food Preserv., 14, 591-597/
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| 10 |
Park, K.J., Lim, J.H., Kim, J.H., Jeong, J.W., Jo, J.H. and Jeong, S.W. (2007) Reduction of microbial load on radish (Raphanus sativus L.) Seeds by aqueous chlorine dioxide and hot water treatments. Korean J. Food Preserv., 14, 487-491/
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