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1
Combined Effects of Postharvest Calcium Chloride and Heat Treatment on the Quality Characteristics of Fresh-Cut Tsugaru Apple
Combined Effects of Postharvest Calcium Chloride and Heat Treatment on the Quality Characteristics of Fresh-Cut Tsugaru Apple
Ja-Young Seo, | 한국식품과학회 | 2006 ,
2
Effect of Hot Water Treatment on Biochemical Changes in Minimally Processed Onion
Effect of Hot Water Treatment on Biochemical Changes in Minimally Processed Onion
Hyun-Hee Lee, | 한국식품과학회 | 2003 ,
3
Respiratory Characteristics and Storage Quality of Korean Fresh Ginseng as Influenced by Harvest Time and Plastic Film Packaging
Respiratory Characteristics and Storage Quality of Korean Fresh Ginseng as Influenced by Harvest Time and Plastic Film Packaging
Dong-Man Kim, | 한국식품과학회 | 2002 ,
4
Application of Time-temperature Indicators for Monitoring Kimchi Fermentation
Application of Time-temperature Indicators for Monitoring Kimchi Fermentation
Seok-In Hong, | 한국식품과학회 | 2000 ,
5
Antimicrobial and Physical Properties of Food Rackaging Films Incorporated with Some Natural Compounds
Antimicrobial and Physical Properties of Food Rackaging Films Incorporated with Some Natural Compounds
Seok In Hong, | 한국식품과학회 | 2000 ,
6
Wetting Properties of Biopolyester Films Prepared by Thermo-Compression Method
Wetting Properties of Biopolyester Films Prepared by Thermo-Compression Method
Rhim, Jong-Whan,, | 한국식품과학회 | 2007 ,
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