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피인용 문헌
- Textural Characteristics and Bacterial Reduction in Glutinous Rice and Brown Rice Pretreated with Ultra-High Pressure vol.48, pp.1, 2016, https://doi.org/10.9721/KJFST.2016.48.1.92
- Quality Improvement of Galbijjim Using Superheated Steam and High Hydrostatic Pressure vol.43, pp.9, 2014, https://doi.org/10.3746/jkfn.2014.43.9.1423
- Changes in Quality Characteristics of Seasoned Soy Sauce Treated with Superheated Steam and High Hydrostatic Pressure during Cold Storage vol.29, pp.4, 2013, https://doi.org/10.9724/kfcs.2013.29.4.387
- 고령자용 식품과 관련된 국내외 기술 및 제도 현황 vol.48, pp.3, 2011, https://doi.org/10.23093/fsi.2015.48.3.28
- 반응표면분석법을 이용한 쌀 단백질 초고압 추출조건 최적화 vol.34, pp.6, 2011, https://doi.org/10.7318/kjfc/2019.34.6.779