산업식품공학(Food Engineering Progress)

Suk Hyung Yoo, Young-Seo Park, Hak-Gil Chang

유석형, 박영서, 장학길

Food Eng. Prog. 2006;10(3):137-144.
https://doi.org/10.13050/foodengprog.2006.10.3.137

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Joo-Heon Hong, Won-Young Lee

홍주헌, 이원영

Food Eng. Prog. 2006;10(3):145-150.
https://doi.org/10.13050/foodengprog.2006.10.3.145

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Hak-Gil Chang, Yong Suk Lee, Young-Seo Park

장학길, 이용숙, 박영서

Food Eng. Prog. 2006;10(3):151-163.
https://doi.org/10.13050/foodengprog.2006.10.3.151

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Fermentation Characteristics of Wine Using Fresh Jujube
생대추를 이용한 와인의 발효 특성

Tae-Su Kang, Koan-Sik Woo, Jun-Soo Lee, Heon-Sang Jeong

강태수, 우관식, 이준수, 정헌상

Food Eng. Prog. 2006;10(3):164-171.
https://doi.org/10.13050/foodengprog.2006.10.3.164

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Gwi-Gun Park

박귀근

Food Eng. Prog. 2006;10(3):172-179.
https://doi.org/10.13050/foodengprog.2006.10.3.172

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Myung-Hee Lee, Young-Tack Lee

이명희, 이영택

Food Eng. Prog. 2006;10(3):180-185.
https://doi.org/10.13050/foodengprog.2006.10.3.180

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Seung Won Jung, Nam Jae Lee, Kwang-Geun Lee, Kwang Won Hong, Seung Ju Lee

정승원, 이남재, 이광근, 홍광원, 이승주

Food Eng. Prog. 2006;10(3):186-191.
https://doi.org/10.13050/foodengprog.2006.10.3.186

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Seung Won Jung, Joo Hyun Song, Kwang Geun Lee, Kwang Won Hong, Seung Ju Lee

정승원, 송주현, 이광근, 홍광원, 이승주

Food Eng. Prog. 2006;10(3):192-200.
https://doi.org/10.13050/foodengprog.2006.10.3.192

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