산업식품공학(Food Engineering Progress)

Taste Characteristics of Commercial Low-Salinity Kimchi

Ki-Eui Lee, Ha-Yull Chung

Food Eng Prog 2020;24(2):99-103.
https://doi.org/10.13050/foodengprog.2020.24.2.99

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Kwang Yeon Lee, In Young Bae

Food Eng Prog 2020;24(2):104-109.
https://doi.org/10.13050/foodengprog.2020.24.2.104

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Gwi-Hee Koh, Chan-Hee Lee, Jungro Yoon

고귀희, 이찬희, 윤정로

Food Eng Prog 2020;24(2):110-119.
https://doi.org/10.13050/foodengprog.2020.24.2.110

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Mi-Hwan Kim, The-Thiri Maung, Dae-Gyun Moon, Gi-Hyng Ryu

김미환, The-ThiriMaung, 문대균, 류기형

Food Eng Prog 2020;24(2):120-125.
https://doi.org/10.13050/foodengprog.2020.24.2.120

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Gwang Min Lee, Jung-Kue Shin

이광민, 신정규

Food Eng Prog 2020;24(2):126-132.
https://doi.org/10.13050/foodengprog.2020.24.2.126

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Chun Wan Park, Seok Ho Park, Jin Se Kim, Dong Soo Choi, Yong Hun Kim, Su Jang Lee, Jae Yong Son

박천완, 박석호, 김진세, 최동수, 김용훈, 이수장, 손재용

Food Eng Prog 2020;24(2):133-140.
https://doi.org/10.13050/foodengprog.2020.24.2.133

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Dae Gyun Moon, Mi-Hwan Kim, Gi-Hyung Ryu

문대균, 김미환, 류기형

Food Eng Prog 2020;24(2):141-146.
https://doi.org/10.13050/foodengprog.2020.24.2.141

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