ScholarWorks@Dongguk University

산업식품공학

Journal Title

  • 산업식품공학

ISSN

  • E 2288-1247 | P 1226-4768

Publisher

  • 한국산업식품공학회

Listed on(Coverage)

SJR 2019-2020;2022-2023
CiteScore 2019-2023
SCOPUS 2020-2024
KCI(Ranking) 2009-2023
KCI 2008-2025
KCI(Candidate) 2004-2007

Active

  • Active

    based on the information

    • SCOPUS:2024-10

Country

  • SOUTH KOREA

Article List

1 - 7 out of 7 results.

KCI
Development of a Secondary Model for the Growth of Salmonella enterica in Food by Applying Artificial Neural Networks and Databases (ComBase and FoodData Central)

구용근; 정용운; 김동화; 김상원; 김은설; 박병재; 이승주; 정승원

ArticleIssue Date2024Citation산업식품공학, v.28, no.1, pp 1 - 9Publisher한국산업식품공학회
SCOPUSKCI
Study on the management of mix proportioning for the military hardtack by nutritional components analysis

Lee, D.; Jeong, M.; Byun, J.E.; Lee, K.-G.

ArticleIssue Date2019CitationFood Engineering Progress, v.23, no.1, pp 16 - 21PublisherKorean Society for Food Engineering
KCI
당근, 느타리버섯 및 솔잎 추출물이 첨가된 화장품의할랄인증을 위한 PCR 분석

장찬송; 김태현; 김유송; 이범주; 홍광원

ArticleIssue Date2018Citation산업식품공학, v.22, no.4, pp 309 - 314Publisher한국산업식품공학회
KCI
근적외선분광분석을 통한 육가공제품의 지방, 단백질, 수분, 식염의 정량분석 및 활용

이동헌; 서준호; 나강인; 홍성돈; 이광근

ArticleIssue Date2015Citation산업식품공학, v.19, no.2, pp 154 - 160Publisher한국산업식품공학회
KCI
밀기울의 고압균질처리에 따른 항산화 특성

안은미; 최용현; 이재강; 최용석; 김영화; 신한승

ArticleIssue Date2015Citation산업식품공학, v.19, no.1, pp 50 - 55Publisher한국산업식품공학회
KCI
초음파와 효소처리가 국산 6조맥의 당화에서 환원당 생성에 미치는 영향

김혜진; 김지현; 이승주; 김왕준; 권영안; 홍광원

ArticleIssue Date2015Citation산업식품공학, v.19, no.1, pp 56 - 61Publisher한국산업식품공학회
KCI
한국산 6조 보리를 이용한 맥주 발효 Kinetics 특성

김지효; 김지현; 이승주; 홍광원; 권영안; 박종철; 김왕준

ArticleIssue Date2013Citation산업식품공학, v.17, no.3, pp 189 - 197Publisher한국산업식품공학회
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