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Changes in Quality of Expired Tofu During Storage at Different Temperatures
Journal of Food Hygiene and Safety :: Vol.37 No.2 pp.80-86
DOI:https://doi.org/10.13103/JFHS.2022.37.2.80
Open abstract -
Journal of Food Hygiene and Safety :: Vol.36 No.6 pp.493-503
DOI:https://doi.org/10.13103/JFHS.2021.36.6.493
Open abstract -
Monitoring for Microbiological Quality of Rice Cakes Manufactured by Small-Scale Business in Korea
Journal of Food Hygiene and Safety :: Vol.36 No.5 pp.400-406
DOI:https://doi.org/10.13103/JFHS.2021.36.5.400
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Journal of Food Hygiene and Safety :: Vol.36 No.1 pp.42-50
DOI:https://doi.org/10.13103/JFHS.2021.36.1.42
Open abstract -
Inactivation of Foodborne Pathogens by Lactic Acid Bacteria
Journal of Food Hygiene and Safety :: Vol.35 No.5 pp.419-429
DOI:https://doi.org/10.13103/JFHS.2020.35.5.419
Open abstract -
Journal of Food Hygiene and Safety :: Vol.35 No.3 pp.205-212
DOI:https://doi.org/10.13103/JFHS.2020.35.3.205
Open abstract -
Emerging Foodborne Diseases: What we know so far
Journal of Food Hygiene and Safety :: Vol.35 No.1 pp.1-5
DOI:https://doi.org/10.13103/JFHS.2020.35.1.1
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Journal of Food Hygiene and Safety :: Vol.35 No.1 pp.60-67
DOI:https://doi.org/10.13103/JFHS.2020.35.1.60
Open abstract -
Evaluation of Introducing Feasibility of Blockchain Technology to Food Safety Management Network
Journal of Food Hygiene and Safety :: Vol.34 No.5 pp.489-494
DOI:https://doi.org/10.13103/JFHS.2019.34.5.489
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Food Safety Culture Assessment of Home Meal Replacement Manufacturer
Journal of Food Hygiene and Safety :: Vol.34 No.4 pp.380-387
DOI:https://doi.org/10.13103/JFHS.2019.34.4.380
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Journal of Food Hygiene and Safety :: Vol.33 No.6 pp.438-446
DOI:https://doi.org/10.13103/JFHS.2018.33.6.438
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A Study on Effective Food Safety Communication Based on Health Belief Model
Journal of Food Hygiene and Safety :: Vol.33 No.4 pp.259-265
DOI:https://doi.org/10.13103/JFHS.2018.33.4.259
Open abstract -
Analysis of Microbiological Contamination in Kimchi and Its Ingredients
Journal of Food Hygiene and Safety :: Vol.33 No.2 pp.94-101
DOI:https://doi.org/10.13103/JFHS.2018.33.2.94
Open abstract -
Journal of Food Hygiene and Safety :: Vol.33 No.1 pp.12-22
DOI:https://doi.org/10.13103/JFHS.2018.33.1.12
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Journal of Food Hygiene and Safety :: Vol.32 No.6 pp.485-492
DOI:https://doi.org/10.13103/JFHS.2017.32.6.485
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Comparison of TEMPO BC and MYP Plate Methods for the Enumeration of Bacillus cereus in Various Foods
Journal of Food Hygiene and Safety :: Vol.32 No.4 pp.249-253
DOI:https://doi.org/10.13103/JFHS.2017.32.4.249
Open abstract -
A Case Study of National Food Safety Control System Assessment in the U.S.
Journal of Food Hygiene and Safety :: Vol.32 No.3 pp.179-186
DOI:https://doi.org/10.13103/JFHS.2017.32.3.179
Open abstract -
Journal of Food Hygiene and Safety :: Vol.31 No.6 pp.451-457
DOI:https://doi.org/10.13103/JFHS.2016.31.6.451
Open abstract -
Microbial Population of Foodborne Pathogens during Fermentation of Mulberry Wort
Journal of Food Hygiene and Safety :: Vol.31 No.6 pp.458-464
DOI:https://doi.org/10.13103/JFHS.2016.31.6.458
Open abstract -
Journal of Food Hygiene and Safety :: Vol.31 No.3 pp.167-175
DOI:https://doi.org/10.13103/JFHS.2016.31.3.167
Open abstract