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| 1 |
Classification of Korean Traditional Foods According to the Codex Food Category System
Lee Mi-Gyung;Oh Won-Taek;Lee Su-Rae;Lee Tal-Soo;Jang Young-Mi;Hong Ki-Hyoung;Park Sung-Kwan;Kwon Yong-Kwan;Han Youn-Jeong;
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The Korean Society of Food Hygiene and Safety
, v.21, no.1, pp.1-8,
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| 2 |
Alternative Sweetener of Sucrose by using Threshold Value and Effects of Salt Addition on the Sweetness
Hwang Cheol-Seung;Kim Yong-Suk;Shin Dong-Hwa;
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The Korean Society of Food Hygiene and Safety
, v.21, no.1, pp.9-13,
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| 3 |
Comparison between Use Levels of Food Additives by Codex and Korea
Lee Mi-Gyung;Lee Su-Rae;Park Sung-Kwan;Hong Ki-Hyoung;Lee Tal-Soo;Jang Young-Mi;Kwon Yong-Kwan;Park Seong-Guk;
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The Korean Society of Food Hygiene and Safety
, v.21, no.1, pp.14-22,
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| 4 |
Trend of Antimicrobial Susceptibility and Multiple drug Resistance Patterns of Salmonella entericia Serovar Enteritidis Isolated from Foodborne Patients in Seoul between 2001 and 2005
Park Seog-Gee;Kim Moo-Sang;Lee Young-Kee;
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The Korean Society of Food Hygiene and Safety
, v.21, no.1, pp.23-30,
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| 5 |
Quality Characteristic of Beverage with Gastrodia elata Blume Extract
Hong Sun-Pyo;Jeong Hae-Sang;Jeong Eun-Jeong;Shin Dong-Hwa;
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The Korean Society of Food Hygiene and Safety
, v.21, no.1, pp.31-35,
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| 6 |
Survival of Food-borne and Pathogenic Microorganisms in Hot Spring Water
Zheng Jian-Bin;Ahn Yong-Sun;Jeong Do-Yeong;Kim Yong-Suk;Shin Dong-Hwa;
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The Korean Society of Food Hygiene and Safety
, v.21, no.1, pp.36-40,
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| 7 |
Quantitative Evaluation of Foodborne Pathogenic Bacteria in Commercial Sangshik
Kwak Hyo-Sun;Whang In-Kyun;Park Jong-Seok;Kim Mi-Gyeung;Lee Kyun-Young;Gho Young-Ho;Bae Yoon-Young;Moon Sung-Yang;Byun Ju-Sun;Kwon Ki-Sung;Woo Gun-Jo;
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The Korean Society of Food Hygiene and Safety
, v.21, no.1, pp.41-46,
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