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| 1 |
Evaluation of the Safety of Fried-Food in Fast Food Store
박건용;정보경;김애경;박경애;조성자;곽재은;장민수;배청호;조남준;
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The Korean Society of Food Hygiene and Safety
, v.19, no.2, pp.55-59,
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| 2 |
Examination of Microbiological Contamination of Ready-to-eat Vegetable Salad
김진숙;방옥균;장해춘;
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The Korean Society of Food Hygiene and Safety
, v.19, no.2, pp.60-65,
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| 3 |
Microbiological Quality Assessment of Kimbap According to Preparation and Cooking Condition and Identification of Critical Control Points in the Processes
김종규;
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The Korean Society of Food Hygiene and Safety
, v.19, no.2, pp.66-73,
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| 4 |
Microbiological Evaluation of Chilled Freshes Raw-fish Manufacturers before and after HACCP System Establishment
박완희;이성학;정덕화;
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The Korean Society of Food Hygiene and Safety
, v.19, no.2, pp.74-83,
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| 5 |
SSOP Program Development for HACCP Application in Fresh Raw Fish Manufacturing
박완희;이성학;정덕화;
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The Korean Society of Food Hygiene and Safety
, v.19, no.2, pp.84-96,
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| 6 |
Photodegradation and Degradation Product of Piperophos
민경진;
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The Korean Society of Food Hygiene and Safety
, v.19, no.2, pp.97-103,
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