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| 1 |
Comparison of General Test Methods of Various Organs on Synthetic Food Colors
Shin Dong-Hwa;Kim Yong-Suk;Lee Young-Hwan;Bang Jeong-Ho;Om Ae-Son;Shin Jae-Wook;Lee Tal-Soo;Hong Ki-Hyoung;Park Sung-Kwan;Choi Jang-Duck;Kim Hee-Yun;
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The Korean Society of Food Hygiene and Safety
, v.19, no.4, pp.171-175,
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| 2 |
Exposure Assessment for Polycyclic Aromatic Hydrocarbons in the Model Menu System of Korean
Kim YunHee;Yoon EunKyung;Lee HyoMin;Park KyungAh;Jun EunAh;Lee CherlHo;Choi SangYun;Lim SeungTaek;Ze KeumRyun;Choi KwangSik;
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The Korean Society of Food Hygiene and Safety
, v.19, no.4, pp.176-184,
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| 3 |
Microbiological Evaluation for HACCP Implementation of Wholesale Bakery Products
Kim Hye Young;Park Jae Young;Chung Duck Hwa;Oh Sangsuk;
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The Korean Society of Food Hygiene and Safety
, v.19, no.4, pp.185-192,
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| 4 |
Bacterial Reverse Mutation Test of Wild Ginseng Culture Extract
Song Si-Whan;Yang Deok Chun;Choung Se Young;
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The Korean Society of Food Hygiene and Safety
, v.19, no.4, pp.193-197,
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| 5 |
Comparison of EEC-4 Plate Test and Charm II Test in Residual drug Screening Methods on Meats
Ham Hee-jin;Kim Doo-whan;Kweon Taek-boo;Lee Jung-hark;
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The Korean Society of Food Hygiene and Safety
, v.19, no.4, pp.198-202,
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| 6 |
Preparation of Calcium Carbonate with High Purity by using Ammonium Chloride Process and Ammonium Nitrate Process
Kang Mee-Sook;Soh Gowan-Soon;Shin Dong-Hwa;
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The Korean Society of Food Hygiene and Safety
, v.19, no.4, pp.203-208,
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| 7 |
Evaluation of Dry Rehydratable Film Method for Enumeration of Microorganisms in Korean Traditional Foods
Kim Kwan-Sik;Bae Eun-Kyung;Ha Sang Do;Park Young Seo;Mok Chul Kyoon;Hong Kwan Pyo;Kim Sang Phil;Park Jiyong;
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The Korean Society of Food Hygiene and Safety
, v.19, no.4, pp.209-216,
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