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A Survey on the Application of Preservatives to Processed Food Types
Eun-Jeong Jeong
, Kyoung Nam Jin, Hyeonjeong Choi, Yusang Jeong, Yong-Suk KimJournal of Food Hygiene and Safety :: Vol.35 No.3 pp.261-270
DOI:https://doi.org/10.13103/JFHS.2020.35.3.261
Open abstract
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Changes in Korean Consumers’ Perception on Food Preservatives by a Risk Communication Booklet
Suna Kim
, Ji-Sun Kim, Hee-Jin Kang, Gunyoung Lee, Ho Soo Lim, Sang Soon Yun, Jeong-Weon KimJournal of Food Hygiene and Safety :: Vol.33 No.6 pp.417-426
DOI:https://doi.org/10.13103/JFHS.2018.33.6.417
Open abstract
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A Study on the Safety of Commercial Wet Tissues
Ho-Jeong Bae
, Hong-Rae Jung, So-Hyun Lee, Seong-Bong Lee, Seo-Hyeon Song, Mi-Yeon Hong, Beom-Ho Kim, Gwang-Hee Park, Mi-Hye YoonJournal of Food Hygiene and Safety :: Vol.33 No.1 pp.83-88
DOI:https://doi.org/10.13103/JFHS.2018.33.1.83
Open abstract
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Monitoring of Benzoic Acid, Sorbic Acid, and Propionic Acid in Spices
Sang Soon Yun
, Sang Jin Lee, Do Yeon Lim, Ho Soo Lim, Gunyoung Lee, MeeKyung KimJournal of Food Hygiene and Safety :: Vol.32 No.5 pp.381-388
DOI:https://doi.org/10.13103/JFHS.2017.32.5.381
Open abstract
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Monitoring of Antimicrobial and Preservatives in Dentifrice
Journal of Food Hygiene and Safety :: Vol.31 No.4 pp.272-277
DOI:https://doi.org/10.13103/JFHS.2016.31.4.272
Open abstract