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1 Korean statistic information service (KOSIS). Statistical databasehousehold. http://www.kosis.kr. Accessed Jan. 5, 2010./ View Article
2 Mohawk KL, Melton-Celsa AR, Zangari T, Carroll EE, O'Brien AD. Pathogenesis of Escherichia coli O157:H7 strain 86-24 following oral infection of BALB/c mice with an intact commensal flora. Microb. Pathogenesis 1-12 (2010)/ View Article
3 Lim SI, Lee BY. Effect of licorice (Glycyrrhiza glabra) ethanol extract on growth of Bacillus cereus at meju producing stage. Korean Soc. Appl. Bio. Chem. 53: 184-191 (2010)/   KOI   DOI View Article
4 Oh MH, Cox JM. Development and application of a centrifuagation-plate method to study the biodiversity of Bacillus species in rice products. Food Control 21: 7-12 (2010)/   DOI   Ndsl View Article
5 Lee JM, Chang PS, Lee JH. Effects of photosensitisation and autoxidation on the changes of volatile compounds and headspace oxygen in elaidic trans fatty acid and oleic cis fatty acid. Food Chem. 119: 88-94 (2010)/   DOI   Ndsl View Article
6 Bogdanov VY, Osterud B. Cardiovascular complications of diabetes mellitus: The tissue factor perspective. Thromb Res. 125: 112-118 (2010)/   DOI   Ndsl View Article
7 Korea Food & Drug Administration. Food Poisoning Statistics System. Available from: http://e-stat.kfda.go.kr. Accessed Jan. 15, 2010./ View Article
8 Clinical and Laboratory Standards Institute. Methods for antimicrobial dilution and disc susceptibility testing of infrequently isolated or fastidious bacteria. Approved guideline M02-S20. Clinical and Laboratory Standards Institute, Wayne, PA, USA (2010)/ View Article
9 Xu C, Zhang Y, Cao L, Lu J. Phenolic compounds and antioxidant properties of different grape cultivars grown in China. Food Chem. 119: 1557-1565 (2010)/   DOI   Ndsl View Article
10 Burdock GA. Fenaroli's Handbook of Flavor Ingredients (6th ed.). CRC Press Inc., Boca Raton, FL, USA. p. 1632 (2010)/ View Article