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  1. Detailansicht für Treffer 1 öffnen
    변온 저장 중 반면적 통기성 필름을 적용한 포장 깍두기의 팽창 방지 효과 : Effects of Half-Area Breathable Film on Preventing Expansion of Packaged-Cubed Radish Kimchi during Storage under Altering Temperature Conditions
    박소윤 / So Yoon Park ; 윤석민 / Suk-min Yun ; et al.
    In: 산업식품공학 / Food Engineering Progress, Jg. 27 (2023), Heft 4, S. 353-363
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  2. Detailansicht für Treffer 2 öffnen
    저장온도에 따른 양파 플레이크의 저장기간 중 품질변화 : Changes of Qualities of Onion Flakes During Storage Period Using Different Temperatures
    김두리 / Duri Kim ; 천지연 / Ji-yeon Chun
    In: 산업식품공학 / Food Engineering Progress, Jg. 25 (2021-11-30), Heft 4, S. 410-418
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  3. Detailansicht für Treffer 3 öffnen
    시판 점적식 콜드브루 커피의 저장기간에 따른 미생물 변화 및 품질 특성 : Microbial Changes and Quality Properties of Commercial Cold Brew Coffee by Cold Drip Method During Storage Period
    박세현 / Se Hyun Park ; 유제희 / Je Hee Yu ; et al.
    In: 산업식품공학 / Food Engineering Progress, Jg. 24 (2020-11-30), Heft 4, S. 269-275
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  4. Detailansicht für Treffer 4 öffnen
    변온 저장 중 초고압 처리와 Micro-perforated Film 포장 병용이 김칫속의 품질에 미치는 영향 : Combined Effects of High Hydrostatic Pressure Treatment and Micro-Perforated Film Packaging on the Quality of Kimchi Sauce Stored Under Fluctuating Temperature Conditions
    이정현 / Jeong Hyeon Lee ; 최은지 / Eun Ji Choi ; et al.
    In: 산업식품공학 / Food Engineering Progress, Jg. 24 (2020-11-30), Heft 4, S. 243-250
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  5. Detailansicht für Treffer 5 öffnen
    The Bactericidal Effect of Intense Pulsed Light (IPL) on Fresh-cut Bell Pepper and Ginger
    Kim, Myung-ji ; Cheigh, Chan-ick
    In: 산업식품공학 / Food Engineering Progress, Jg. 24 (2020-08-30), Heft 3, S. 184-190
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  6. Detailansicht für Treffer 6 öffnen
    콩 품종별 Aspergillus spp. 이용 발효물의 품질변화 : Quality Change of Fermented Soybean Products by Aspergillus spp. from Soybean Cultivar
    신동선 / Dong Sun Shin ; 최인덕 / In Duck Choi ; et al.
    In: 산업식품공학 / Food Engineering Progress, Jg. 23 (2019-11-30), Heft 4, S. 258-264
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  7. Detailansicht für Treffer 7 öffnen
    구연산과 에탄올 세척에 의한 배춧잎의 미생물 저감화 : Microbial Reduction in Kimchi Cabbage Leaves by Washing with Citric Acid and Ethanol
    한응수 / Eung Soo Han ; 양지희 / Ji Hee Yang
    In: 산업식품공학 / Food Engineering Progress, Jg. 23 (2019-05-30), Heft 2, S. 112-117
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  8. Detailansicht für Treffer 8 öffnen
    과채류 19종의 과냉각 영향요인 분석 : Influential Factors on Supercooling of Nineteen Fruits and Vegetables
    김진세 / Jinse Kim ; 박종우 / Jong Woo Park ; et al.
    In: 산업식품공학 / Food Engineering Progress, Jg. 22 (2018-11-30), Heft 4, S. 321-327
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  9. Detailansicht für Treffer 9 öffnen
    원통형 처리 용기를 이용한 후추의 광펄스 살균 효과 : Sterilization Effect on Black- and White Pepper by Intense Pulsed Light with Tubular-shaped Treatment Chamber
    박지현 / Jihyun Park ; 이광민 / Gwangmin Lee ; et al.
    In: 산업식품공학 / Food Engineering Progress, Jg. 22 (2018-08-30), Heft 3, S. 248-255
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  10. Detailansicht für Treffer 10 öffnen
    Prevalence of Foodborne Pathogens on Cheeses Made from Farmstead Milk Processing Plants in Korea
    Lee, Jeeyeon ; Jang, Kyeonga ; et al.
    In: 산업식품공학 / Food Engineering Progress, Jg. 22 (2018-08-30), Heft 3, S. 203-207
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  11. Detailansicht für Treffer 11 öffnen
    Effect of High Pressure Processing on the Microbiological Shelf-life of Beef Patties
    Cheigh, Chan-ick ; Kang, You-lee ; et al.
    In: 산업식품공학 / Food Engineering Progress, Jg. 22 (2018-05-30), Heft 2, S. 186-191
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  12. Detailansicht für Treffer 12 öffnen
    저산미의 두유 커드를 생성하는 젖산균의 동정과 발효 특성 : Identification and Fermentation Characteristics of Lactic Acid Bacteria that Produce Soy Curd With Low Sour Taste
    김수인 / Su-in Kim ; 정민기 / Min-gi Jung ; et al.
    In: 산업식품공학 / Food Engineering Progress, Jg. 21 (2017-08-30), Heft 3, S. 242-248
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  13. Detailansicht für Treffer 13 öffnen
    유동 초고압 공정을 이용한 오렌지 주스의 보존성 향상 : Improvement of Orange Juice Preservation by Dynamic High-Pressure Processing
    원진성 / Jin Seong Won ; 민세철 / Sea Cheol Min
    In: 산업식품공학 / Food Engineering Progress, Jg. 19 (2015-11-30), Heft 4, S. 377-384
    academicJournal
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  14. Detailansicht für Treffer 14 öffnen
    초고압 처리된 영,유아용 과채주스의 품질 특성 : Quality Characteristic of High Pressure Processed Fruits and Vegetables Juices for Infants and Preschoolers
    방은 / Eun Bang ; 이화진 / Hwa Jin Lee ; et al.
    In: 산업식품공학 / Food Engineering Progress, Jg. 19 (2015-11-30), Heft 4, S. 329-337
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  15. Detailansicht für Treffer 15 öffnen
    냉장배송환경이 연어 품질에 미치는 영향 : Effect of Refrigerated Delivery Environment on Quality of Salmon
    이유진 / Yu-jin Lee ; 이혜윤 / Hye-yoon Yi ; et al.
    In: 산업식품공학 / Food Engineering Progress, Jg. 27 (2023), Heft 4, S. 364-372
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  16. Detailansicht für Treffer 16 öffnen
    자몽종자추출물이 도포 포장지의 항균활성에 미치는 영향 : Effects of Grapefruit Seed Extract for Antibacterial Activity on the Coated Packaging
    이진원 / Jin Won Lee ; 윤진호 / Jin Ho Yoon ; et al.
    In: 산업식품공학 / Food Engineering Progress, Jg. 19 (2015-05-30), Heft 2, S. 104-110
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  17. Detailansicht für Treffer 17 öffnen
    염농도에 따른 된장의 숙성 과정 중 미생물과 향미의 변화에 관한 연구 : Analysis of Changes in Microflora and Flavor of Low and High Salt Content Soybean Paste (Doenjang)
    한덕희 / Deok Hee Han ; 박정민 / Jung Minpark ; et al.
    In: 산업식품공학 / Food Engineering Progress, Jg. 18 (2014-11-30), Heft 4, S. 300-306
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  18. Detailansicht für Treffer 18 öffnen
    밀가루 첨가 시 증자 쌀가루 온도에 따른 인절미의 품질특성 : Research Note : Effect of Temperature of Steamed Rice Powder at Addition of Wheat Flour on Quality Characteristics of Injeolmi
    김희선 / Hee Sun Kim ; 한귀정 / Gwi Jung Han ; et al.
    In: 산업식품공학 / Food Engineering Progress, Jg. 18 (2014-02-28), Heft 1, S. 60-64
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  19. Detailansicht für Treffer 19 öffnen
    천연첨가물의 미세캡슐화공정을 이용한 돈육 패티 냉장저장 중 품질특성 : Quality Characteristics of Cold Storage Pork Patty by Micro-encapsulation of Natural Additives
    김희선 / Hee Sun Kim ; 성필남 / Pil Nam Seong ; et al.
    In: 산업식품공학 / Food Engineering Progress, Jg. 17 (2013-11-30), Heft 4, S. 355-361
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  20. Detailansicht für Treffer 20 öffnen
    회분식 고전압 Exponential Decay Pulse 전기장 처리에 의한 막걸리의 비열 살균 : Nonthermal Pasteurization of Takju using Batch High Voltage Pulsed Electric Fields with Exponential Decay Pulse
    김보라 / Bo Ra Kim ; 정태범 / Tae Bum Chung ; et al.
    In: 산업식품공학 / Food Engineering Progress, Jg. 17 (2013-05-30), Heft 2, S. 179-184
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