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• Microbiological Evaluation for HACCP Implementation of Wholesale Bakery Products

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• Exposure Assessment for Polycyclic Aromatic Hydrocarbons in the Model Menu System of Korean

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• Comparison of General Test Methods of Various Organs on Synthetic Food Colors

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• Inhibitory Effects of Moutan Cortex Radicis Extracts and Paeonol on Rabbit Platelet Aggregation

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• Journal of Food Hygiene and Safety   2004  Volume.19  No.3 167 ~ 170

• Antiplatelet Activity of KR-32558, a Novel Selective Sodium/hydrogen Exchanger-1 Inhibitor

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• Journal of Food Hygiene and Safety   2004  Volume.19  No.3 161 ~ 166

• Antilisterial Activity of Bacteriocin Produced by Enterococcus faecium MJ5-14

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• Study on the Heavy Metal Contents in Fishes and Shellfishes of Gyeongsangnam-Do Coastal Area-Part 1

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• Screening of Effective Factor to Inhibition of NDMA Formation in Yuza (Citrus junos)

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• Effects of Barely Processings on the Reduction of Deoxynivalenol

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• The Development of Functional Food with Plant Extracts for Enhancing Growth Rate

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• Effect of Green Tea Catechin on Acute Hepatotoxicity in Rats

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• Photodegradation and Degradation Product of Piperophos

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• SSOP Program Development for HACCP Application in Fresh Raw Fish Manufacturing

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• Microbiological Evaluation of Chilled Freshes Raw-fish Manufacturers before and after HACCP System E...

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• Microbiological Quality Assessment of Kimbap According to Preparation and Cooking Condition and Iden...

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