• 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

• 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

• Isolation and Serotyping of Listeria monocytogenes in Pork Fabrication processing Environment

• Journal of Food Hygiene and Safety   1998  Volume.13  No.4 425 ~ 429

• 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

• Characteristics on Yersinia spp. from Spring water in Seoul on recent 5 years

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• Kim Jung-Hyun, An Mee-Jin

• Journal of Food Hygiene and Safety   1998  Volume.13  No.4 412 ~ 418

• 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

• 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

• Antioxidative Activiry and Anticlastogeniciry of Cassia tora L. seeds Extract and its Major Componen...

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• Journal of Food Hygiene and Safety   1998  Volume.13  No.4 394 ~ 399

• 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

• A Study on Characteristics of Spoilage Bacteria Isolated from Packed Tofu

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• Journal of Food Hygiene and Safety   1998  Volume.13  No.4 383 ~ 387

• A Study on the Content of General Compounds , Amino Acid, Vitamins, Catechins, Alkaloids in Green, O...

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• Journal of Food Hygiene and Safety   1998  Volume.13  No.4 377 ~ 382

• A Study on the Catechins Contents and Antioxidative Effect of Various solvent Extracts of Green, Ool...

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• Journal of Food Hygiene and Safety   1998  Volume.13  No.4 370 ~ 376

• 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

• 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

• Studies on Platelet Activation of Saikosaponin Isolated From Bupleuri Radix

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• Journal of Food Hygiene and Safety   1998  Volume.13  No.4 355 ~ 359

• Analysis of synthetic Antimicrobials by MSPD Method

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• Journal of Food Hygiene and Safety   1998  Volume.13  No.4 344 ~ 354

• Antimicrobial Activity and Antimutagenesis of Cinnamon (Cinnamomum cassia Blume) Bark Extract

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• Journal of Food Hygiene and Safety   1998  Volume.13  No.4 337 ~ 343

• Effect of Temperature, pH and Salt Concnetration on formation of N-nitrosamines during Kimchi Fermen...

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• Journal of Food Hygiene and Safety   1998  Volume.13  No.4 332 ~ 336

• A Quality Assurance Study for the Application of Cook/chill system in School Foodservice Operation(I...

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• Journal of Food Hygiene and Safety   1998  Volume.13  No.4 319 ~ 331