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목차 (Table of Contents)

서론
재료 및 방법
결과 및 고찰
요약
감사의 글

서론
재료 및 방법
결과 및 고찰
요약
감사의 글
문헌

참고문헌 (Reference)

1 "The microbiology of minimally processed fresh fruits and vegetables" 371-401, 1994

2 "The microbiological safety of minimally processed vegetables" 1-22, 1999

3 "Systems for scoring quality of harvested lettuce" 408-409, 1973

4 "Shelf life of minimally processed honeydew" 1202-1206, 1994

5 "Quality of minimally processed lettuce as influenced by packaging and chemical treatment" 475-484, 1998

6 "Properties and recommended conditions for storage of fresh fruits and vegetables" 2004

7 "Postharvest heat treatments Postharv Biol" 257-269, 1998

8 "Postharvest application of hot water treatment in citrus fruits The road from laboratory to the packing-house" 2000

9 "Physiological and microbiological storage stability of minimally processed fruits and vegetables" 132-135, 1989

10 "New approaches in improving the shelf life of minimally processed fruit and vegetables" 179-187, 1996

1 "The microbiology of minimally processed fresh fruits and vegetables" 371-401, 1994

2 "The microbiological safety of minimally processed vegetables" 1-22, 1999

3 "Systems for scoring quality of harvested lettuce" 408-409, 1973

4 "Shelf life of minimally processed honeydew" 1202-1206, 1994

5 "Quality of minimally processed lettuce as influenced by packaging and chemical treatment" 475-484, 1998

6 "Properties and recommended conditions for storage of fresh fruits and vegetables" 2004

7 "Postharvest heat treatments Postharv Biol" 257-269, 1998

8 "Postharvest application of hot water treatment in citrus fruits The road from laboratory to the packing-house" 2000

9 "Physiological and microbiological storage stability of minimally processed fruits and vegetables" 132-135, 1989

10 "New approaches in improving the shelf life of minimally processed fruit and vegetables" 179-187, 1996

11 "Modified atmosphere packaging of fruit and vegetables" 1-30, 1989

12 "Minimally Processed Fruits and Vegetables" Aspen Publishers Inc 1-97, 2000

13 "Minimal processing-preservation methods of the future" 341-344, 1994

14 "Microbiology of fresh-cut produce" CRC Press LLC 2002

15 "Microbial and sensory quality of vegetables for soup packaged in different atmospheres" 521-529, 1995

16 "Influence of oxygen concentration and temperature on respiratory characteristics of fresh-cut green onion" 283-290, 2001

17 "Heat treatments control extension growth and enhance microbial disinfection of minimally processed green onions" 732-737, 2001

18 "Fresh-cut Fruits and Vegetables: Science, Technology, and Market." CRC Press LLC 267-338, 2002

19 "Estimating the price of quality characteristics for tomatoes Aiding the evaluation of the postharvest system" 203-205, 1985

20 "Effect of hot water treatment on biochemical changes in minimally processed onion" 445-450, 2003

21 "Effect of heat treatment on firmness of apples and apple slices" 1-8, 1994

22 "Biological and biochemical changes in minimally processed refrigerated fruits and vegetables" 226-268, 1994

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학술지 이력

학술지 이력
연월일	이력구분	이력상세
2023	평가예정	해외DB학술지평가 신청대상 (해외등재 학술지 평가)
2020-01-01	평가	등재학술지 유지 (해외등재 학술지 평가)
2010-11-23	학회명변경	영문명 : Korean Society Of Food Science And Biotechnology -> Korean Society of Food Science and Technology
2010-01-01	평가	등재학술지 유지 (등재유지)
2008-01-01	평가	등재학술지 유지 (등재유지)
2006-01-01	평가	등재학술지 유지 (등재유지)
2004-01-01	평가	등재학술지 유지 (등재유지)
2001-07-01	평가	등재학술지 선정 (등재후보2차)
1999-01-01	평가	등재후보학술지 선정 (신규평가)