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| 1 |
Mycotoxin Production and Animal Toxicity of Molds Isolated from Discolored Sun-Dried Red Pepper(Capsicum annuum L.)
Kwon, Sun-Hyang;Shim, Sun-Taek;Park, Eun-Ju;Kyung, Kyu-Hang;
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The Korean Society of Food Hygiene and Safety
, v.23, no.3, pp.177-181,
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| 2 |
Changes in Korean Consumer's Perception and Attitudes toward Genetically-modified Foods
Kwon, Sun-Hyang;Chung, In-Shick;Choi, Mee-Kyung;Chae, Kyung-Yun;Kyung, Kyu-Hang;
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The Korean Society of Food Hygiene and Safety
, v.23, no.3, pp.182-190,
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| 3 |
GC-MASS Analysis and Microbial Enumeration for the Identification of Spoiled Red Pepper Powder
Jeong, Su-Jin;Han, Sang-Bae;Uhm, Tai-Boong;
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The Korean Society of Food Hygiene and Safety
, v.23, no.3, pp.191-197,
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| 4 |
Microbiological Study using Monitoring of Microorganism in Salt-Fermented Fishery Products
Lee, Sun-Mi;Lim, Jong-Mi;Kim, Ki-Hyun;Cho, Soo-Yeol;Park, Kun-Sang;Sin, Yeong-Min;Cheung, Chi-Yeun;Cho, Joon-Il;You, Hyun-Jeong;Kim, Kyu-Heon;Cho, Dae-Hyun;Lim, Chul-Ju;Kim, Ok-Hee;
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The Korean Society of Food Hygiene and Safety
, v.23, no.3, pp.198-205,
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| 5 |
Application of PSL-TL Combined Detection Method on irradiated Composite Seasoning Products and Spices
Chung, Hyung-Wook;Park, Sung-Kug;Han, Sang-Bae;Choi, Dong-Mi;Lee, Dong-Ha;
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The Korean Society of Food Hygiene and Safety
, v.23, no.3, pp.206-211,
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| 6 |
A Survey on Adulteration and Safety of Sesame oil Circulated in Gwangju
Yang, Yong-Shik;Kim, Jong-Pil;Seo, Kye-Won;Cho, Bae-Sick;Gang, Gyung-Lee;Kim, Eun-Sun;Park, Jong-Tae;
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The Korean Society of Food Hygiene and Safety
, v.23, no.3, pp.212-217,
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| 7 |
The Study on the Migration of Sulfite in Commercial Wooden Chopsticks
Park, Na-Young;Yun, Hae-Jung;Jeon, Dae-Hoon;Choi, Hyun-Cheol;Eom, Mi-Ok;Kim, Hyung-Il;Sung, Jun-Hyun;Choi, Hyun-Rock;Lee, Young-Ja;
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The Korean Society of Food Hygiene and Safety
, v.23, no.3, pp.218-221,
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| 8 |
The Preventive Effects of Paeoniae Radix Extract against LPS-induced Acute Hepatotoxicity
Kim, In-Deok;Kwon, Ryun-Hee;Heo, Ye-Young;Lee, Dong-Geun;Lee, Jae-Hwa;Lee, Sang-Hyeon;Ha, Jong-Myung;Ha, Bae-Jin;
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The Korean Society of Food Hygiene and Safety
, v.23, no.3, pp.222-226,
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| 9 |
Combined Effects of Antibacterial Film and Storage Temperature on Shelf-life and Microbiological Safety of Pork Meat
Ha, Ji-Hyoung;Lee, Yu-Si;Heo, Sun-Kyung;Bae, Dong-Ho;Park, Sang-Kyu;Ha, Sang-Do;
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The Korean Society of Food Hygiene and Safety
, v.23, no.3, pp.227-232,
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| 10 |
Study on the Bio-chemical Safety of Ganjang Gejang Distributed in Korea
Seo, Jung-Eun;Lee, Eun-Jung;Lee, Jong-Kyung;Oh, Se-Wook;Jung, Jung-Hyun;Oh, Myung-Joo;Kim, Yun-Ji;
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The Korean Society of Food Hygiene and Safety
, v.23, no.3, pp.233-238,
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| 11 |
Rice Safety and Heavy Metal Contents in the Soil on "Top-Rice" Cultivation Area
Park, Sang-Won;Yoon, Mi-Yeon;Kim, Jin-Kyoung;Park, Byung-Jun;Kim, Won-Il;Shin, Joung-Du;Kwon, Oh-Kyung;Chung, Duck-Hwa;
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The Korean Society of Food Hygiene and Safety
, v.23, no.3, pp.239-247,
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| 12 |
Exploration of Virulence Markers and Genes of Listeria monocytogenes Isolated from Animal Products
Yi, Chul-Hyeon;Song, Hyeon-Ho;Kim, Mi-Ryung;Kang, Ho-Jo;Son, Won-Geun;
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The Korean Society of Food Hygiene and Safety
, v.23, no.3, pp.248-256,
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| 13 |
Investigation of Pathogenic Microorganism from Saengsik-classes
Cho, Joon-Il;Park, Yong-Chjun;Ko, Soo-Il;Cheung, Chi-Yeun;Lee, Sun-Mi;Cho, Soo-Yeol;Lee, Kwang-Ho;Lim, Chul-Joo;Kim, Ok-Hee;
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The Korean Society of Food Hygiene and Safety
, v.23, no.3, pp.257-263,
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| 14 |
Phytic Acid Protects the Formation of Colonic Aberrant Crypt Foci Induced by Azoxymethane in Male F344 Rats
Hue, Jin-Joo;Lee, Yea-Eun;Lee, Ki-Nam;Nam, Sang-Yoon;Ahn, Byeong-Woo;Yun, Young-Won;Lee, Beom-Jun;
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The Korean Society of Food Hygiene and Safety
, v.23, no.3, pp.264-270,
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| 15 |
Application of Enzymatic method to Determine Choline Concentration in Bovine Blood and Muscle
Kim, Young-Il;Jung, Won-Chul;Shon, Ho-Yeong;Kim, Suk;Hur, Yoen;Lee, Hu-Jang;
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The Korean Society of Food Hygiene and Safety
, v.23, no.3, pp.271-275,
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| 16 |
Chemical Risk Factors for Children's Health and Research Strategy
Lee, Hyo-Min;Jung, Ki-Hwa;
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The Korean Society of Food Hygiene and Safety
, v.23, no.3, pp.276-283,
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