Volume.24 No.4 November 2020
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Microbial Decontamination of Dishwashing Tools by Corona Discharge Plasma Jet
Food Engineering Progress :: Vol.24 No.4 pp.225-229
DOI:https://doi.org/10.13050/foodengprog.2020.24.4.225
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Food Engineering Progress :: Vol.24 No.4 pp.230-234
DOI:https://doi.org/10.13050/foodengprog.2020.24.4.230
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Freeze-Thaw Study to Minimize the Changes of Lactic Acid Bacteria and Texture of Kimchi
Food Engineering Progress :: Vol.24 No.4 pp.235-242
DOI:https://doi.org/10.13050/foodengprog.2020.24.4.235
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Food Engineering Progress :: Vol.24 No.4 pp.243-250
DOI:https://doi.org/10.13050/foodengprog.2020.24.4.243
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Mathematical Modeling of Mass Transfer in Squid (Todarodes pacificus) Slices During Brining Process
Food Engineering Progress :: Vol.24 No.4 pp.251-260
DOI:https://doi.org/10.13050/foodengprog.2020.24.4.251
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Food Engineering Progress :: Vol.24 No.4 pp.261-268
DOI:https://doi.org/10.13050/foodengprog.2020.24.4.261
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Food Engineering Progress :: Vol.24 No.4 pp.269-275
DOI:https://doi.org/10.13050/foodengprog.2020.24.4.269
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Food Engineering Progress :: Vol.24 No.4 pp.276-284
DOI:https://doi.org/10.13050/foodengprog.2020.24.4.276
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Amygdalin and Quality Characteristics of Maesil Chung by Different Cultivars of Maesil (Prunus mume)
Food Engineering Progress :: Vol.24 No.4 pp.285-291
DOI:https://doi.org/10.13050/foodengprog.2020.24.4.285
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Food Engineering Progress :: Vol.24 No.4 pp.292-298
DOI:https://doi.org/10.13050/foodengprog.2020.24.4.292
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Chemical Composition Affecting Physical Properties of Textured Vegetable Proteins
Food Engineering Progress :: Vol.24 No.4 pp.299-308
DOI:https://doi.org/10.13050/foodengprog.2020.24.4.299
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Food Engineering Progress :: Vol.24 No.4 pp.309-316
DOI:https://doi.org/10.13050/foodengprog.2020.24.4.309
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Food Engineering Progress :: Vol.24 No.4 pp.317-326
DOI:https://doi.org/10.13050/foodengprog.2020.24.4.317
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Food Engineering Progress :: Vol.24 No.4 pp.327-335
DOI:https://doi.org/10.13050/foodengprog.2020.24.4.327
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Food Engineering Progress :: Vol.24 No.4 pp.336-342
DOI:https://doi.org/10.13050/foodengprog.2020.24.4.336
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Effect of Fungicide Treatment and Box Unit Wrapping in the Storage of Winter Kimchi Cabbage
Food Engineering Progress :: Vol.24 No.4 pp.343-349
DOI:https://doi.org/10.13050/foodengprog.2020.24.4.343
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Partial Stack Cooling Storage Effects of Spring Kimchi Cabbage
Food Engineering Progress :: Vol.24 No.4 pp.350-357
DOI:https://doi.org/10.13050/foodengprog.2020.24.4.350
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Food Engineering Progress :: Vol.24 No.4 pp.358-365
DOI:https://doi.org/10.13050/foodengprog.2020.24.4.358
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Comparison of Quality Characteristics of Dried Sweet Potatoes From Korea, China, and Japan
Food Engineering Progress :: Vol.24 No.4 pp.366-375
DOI:https://doi.org/10.13050/foodengprog.2020.24.4.366
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Effect of LDPE Film Packaging in the Long-Term Storage of Spring Kimchi Cabbage
Food Engineering Progress :: Vol.24 No.4 pp.376-382
DOI:https://doi.org/10.13050/foodengprog.2020.24.4.376
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Food Engineering Progress :: Vol.24 No.4 pp.383-388
DOI:https://doi.org/10.13050/foodengprog.2020.24.4.383
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