| 1 |
Park SJ, Park KJ, Jeong SW, Kim SJ, Youn KS. 2007. Effect of pediocin treatment on soybean curd quality during storage. Korean. J Food Preserv 14(2):131-135/
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| 2 |
Kang NS, Kim JH, Kim JK. 2007. Quality characteristics of soybean curd mixed with freeze dried onion powder. Korean. J Food Preserv 14(1):47-53/
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| 3 |
Park KN, Park LY, Kim DG, Park GS, Lee SH. 2007. Effect of turmeric(Curcuma aromatica Salab.) on shelf life of tofu. Korean. J Food Preserv 14(2):136-141/
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| 4 |
Yun HJ, Lim SY, Hur JM, Jeong JW, Yang SH, Kim DH. 2007. Changes of functional compounds in, and texture characteristics of, apples, during post irradiation storage at different temperatures. Korean J Food Preserv 14(3):239-246/
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| 5 |
Kim SJ, Kim DW. 2007. Antioxoidative activity of hot water and ethanol extracts of lespedeza cuneata seeds. Korean J Food Preserv 14(3):332-335/
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| 6 |
Park KN, Park LY, Kim DG, Park GS, Lee SH. 2007. Effect of Turmeric(Curcuma aromatica Salab.) on shelf life of tofu. Korean J Food Preserv 14(2):136-141/
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| 7 |
Choi DM, Lee DS, Chung SK. 2007. Effects of fermentation pine needle extract on the quality of plain bread. Korean J Food Preserv 14(2):154-159/
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| 8 |
Song MR, Lee KS, Lee BC, Oh MJ. 2007. Quality and sensory characteristics of white bread added with various ginseng products. Korean J Food Preserv 14(4):369-377/
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| 9 |
Jeong CH, Kim JH, Cho JR, Ahn CG, Shim KH. 2007. Quality characteristics of sponge cake upon addition of paprika powder. Korean J Food Preserv 14(3):281-287/
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| 10 |
Jeong CH, Kim JH, Cho JR, Ahn CG, Shim KH. 2007. Quality Characteristics of Sponge Cake upon Addition of Paprika Powder. Korean J Food Preserve. 14(3):281-287/
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