List of Articles

Food Engineering Progress. Vol. 3, No. 4, 1999

Article
Changes of Chemical Characteristics in Reused Brines During Salting Process of Spring Chinese Cabbag
봄배추절임공정 중 재사용 염수의 화학적 톡성 변화
Food Eng. Prog. 1999;3(4):119-204.
https://doi.org/10.13050/foodengprog.1999.3.4.119
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Supercritical Fluid Extraction of Aroma Compounds from Jujube Fruits Heated with Various Temperatures
가엽 대추향의 초임계유체 추출
Food Eng. Prog. 1999;3(4):205-213.
https://doi.org/10.13050/foodengprog.1999.3.4.205
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The Change of Carotenoid Pigment in Korean Pumpkin using Drying
건조에 따른 한국산 호박의 Carotenoid 색소변화
Food Eng. Prog. 1999;3(4):214-219.
https://doi.org/10.13050/foodengprog.1999.3.4.214
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Volume Measurement of an Agricultural products with a Pressure Variation Method (PVM)
압력변위법을 이용한 농산물의 부피 축정
Food Eng. Prog. 1999;3(4):220-224.
https://doi.org/10.13050/foodengprog.1999.3.4.220
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Effects of Ethylene Treatment on Stimulating the Color Development Related to Postharvest Ripening of Tomatoes
에틸렌 처리가 토마토 후숙관련 색도 밥현 촉진에 미치는 영향
Food Eng. Prog. 1999;3(4):225-229.
https://doi.org/10.13050/foodengprog.1999.3.4.225
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Physical Analysis of Beverage Powder for Cup Drink Vending Machine
컵음료 자동판매기용 분말의 붑성 분석
Food Eng. Prog. 1999;3(4):230-233.
https://doi.org/10.13050/foodengprog.1999.3.4.230
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Internet Virtual Experimentation System for Spray Drying
분무건조공정의 인터넷 가상심험시스템 개발
Food Eng. Prog. 1999;3(4):234-237.
https://doi.org/10.13050/foodengprog.1999.3.4.234
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Solubility and Overall Mass Transfer Coefficient of Omija (Schizandra chinensis) during Hot Water Leaching
오미자의 염수 추출시 용해도와 총갈물질전달계수
Food Eng. Prog. 1999;3(4):238-242.
https://doi.org/10.13050/foodengprog.1999.3.4.238
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