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1 Koo K.M., Kim T.W., Han S.H., Jun Y.J., An Y.S., Lee J.M., Hwan S.J. HACCP certification status and development plan. Food Science and Industry 54(2): 62-72 (2021)/   DOI View Article
2 S.Y. Gwon, "The Current Status of Smarter Food Safety Management," Food Science and Industry (Food Sci. Ind.), Vol. 54, No. 3, pp. 124-131, 2021./   DOI View Article
3 Koo, K.-M., Kim, T.-W., Han, S.-H., An, Y.-S., Jun, Y.-J., Lee, J.-M., and Hwang, S.-J., "HACCP certification status and development plan", Food Science and Industry, 54(2), 2021, pp.62-72. / View Article
4 Kim KJ, Lee Y, Kim JY. Current scientific technology and future challenges for personalized nutrition service. Food Sci Ind 2021; 54(9): 145-159./ View Article
5 Koo MK, Kim TW, Han SH, Jun YJ, An YS, Lee JM, Hwang SJ. 2021. HACCP certification status and development plan. Food Sci. Ind., 54(2):62-72./   DOI View Article
6 S. Hong, "R&D operating strategy for future food industry," Food science and industry, Vol. 53, No. 3, pp. 307-315, Sept. 2020./   DOI View Article
7 Jung, W.-J. 2020. Agricultural application of natural polymers chitin and chitosan. Food Sci. Ind. 53: 33-42./   DOI View Article
8 Jung, M. K. (2020). History of the Korean confectionery industry. Food Science and Industry, 53(3), 295-306./   DOI View Article
9 이철호. 동북아 발효문화의 기원에 관한 고찰. 식품과학과 산업. 53: 134-147 (2020)/   DOI View Article
10 김상무. 젓갈산업의 현황 및 발전방향. 식품과학과 산업. 53(2), 200-214 (2020)/   DOI View Article
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