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Journal of Food Hygiene and Safety
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1
Effect of Cooking Processes on the Amount of Salmonella typhimurium in Pork and Korean Japchae and I
...
Journal of Food Hygiene and Safety
1998 Volume.13 No.4 441 ~ 447
2
Distribution of Indicator Organisms and Influence of Storage Temperature and Period in Commercial An
...
Journal of Food Hygiene and Safety
1998 Volume.13 No.4 430 ~ 440
3
Isolation and Serotyping of Listeria monocytogenes in Pork Fabrication processing Environment
Journal of Food Hygiene and Safety
1998 Volume.13 No.4 425 ~ 429
4
Establishment of Indirect Competitive ELISA for the Detection of Zearalenone Produced by Fusarium sp
Journal of Food Hygiene and Safety
1998 Volume.13 No.4 419 ~ 424
5
Characteristics on Yersinia spp. from Spring water in Seoul on recent 5 years
Ham Hee-Jin
Kim Jung-Hyun, An Mee-Jin
Journal of Food Hygiene and Safety
1998 Volume.13 No.4 412 ~ 418
6
The formation of N-Nitrosamine in Commercial Cured Products 2. The effect of cooking methods on N-Ni
...
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Journal of Food Hygiene and Safety
1998 Volume.13 No.4 406 ~ 411
7
The formation of N-Nitrosamine in commercial Cured products 1. Occurrence of N-Nitrosamine in commer
...
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Journal of Food Hygiene and Safety
1998 Volume.13 No.4 400 ~ 405
8
Antioxidative Activiry and Anticlastogeniciry of Cassia tora L. seeds Extract and its Major Componen
...
,
Journal of Food Hygiene and Safety
1998 Volume.13 No.4 394 ~ 399
9
Genetic Comparison and Hygienical Test Between Korean Native Beef(Hanwoo) and Imported Beef(Holstein
...
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Journal of Food Hygiene and Safety
1998 Volume.13 No.4 388 ~ 393
10
A Study on Characteristics of Spoilage Bacteria Isolated from Packed Tofu
,
Journal of Food Hygiene and Safety
1998 Volume.13 No.4 383 ~ 387
11
A Study on the Content of General Compounds , Amino Acid, Vitamins, Catechins, Alkaloids in Green, O
...
,
Journal of Food Hygiene and Safety
1998 Volume.13 No.4 377 ~ 382
12
A Study on the Catechins Contents and Antioxidative Effect of Various solvent Extracts of Green, Ool
...
,
Journal of Food Hygiene and Safety
1998 Volume.13 No.4 370 ~ 376
13
Effect of Trisodium Phoshate and Cetylpyridinium chloride on E. coli O157:H7 and Listerial monocytog
...
Journal of Food Hygiene and Safety
1998 Volume.13 No.4 365 ~ 369
14
Study on the Chemical Compositions of Sun-dried, Refined , and Processed Salt Produced in Chonbuk Ar
...
Journal of Food Hygiene and Safety
1998 Volume.13 No.4 360 ~ 364
15
Studies on Platelet Activation of Saikosaponin Isolated From Bupleuri Radix
,
Journal of Food Hygiene and Safety
1998 Volume.13 No.4 355 ~ 359
16
Analysis of synthetic Antimicrobials by MSPD Method
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Journal of Food Hygiene and Safety
1998 Volume.13 No.4 344 ~ 354
17
Antimicrobial Activity and Antimutagenesis of Cinnamon (Cinnamomum cassia Blume) Bark Extract
, ,
Journal of Food Hygiene and Safety
1998 Volume.13 No.4 337 ~ 343
18
Effect of Temperature, pH and Salt Concnetration on formation of N-nitrosamines during Kimchi Fermen
...
,
Journal of Food Hygiene and Safety
1998 Volume.13 No.4 332 ~ 336
19
A Quality Assurance Study for the Application of Cook/chill system in School Foodservice Operation(I
...
, , , , ,
Journal of Food Hygiene and Safety
1998 Volume.13 No.4 319 ~ 331
20
Changes of Aflatoxins During the Ripening of Korean Soy Paste and Soy Sauce and the Characteristics
...
Journal of Food Hygiene and Safety
1998 Volume.13 No.3 313 ~ 317
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