Microbial Contamination Levels of Red Pepper Powder Purchased in Gyeonggi Province and Changes in Characteristics According to the Storage Method

Yu-Mi Choi, Sun-Il Hwang, Geon-Yeong Park, Sang-Tae Kim, Hyo-Kyung Lee, Hye-Won Lim, Hye-Young Kim, Hyun-Kyung Ham, Yong-Bae Park

Journal of Food Hygiene and Safety :: Vol.36 No.5 pp.382-391

DOI:https://doi.org/10.13103/JFHS.2021.36.5.382

Quality Evaluation of Dried Red Pepper After Copper Plate Contact

Yeong Ji Oh, Sun Young Park, Eiseul Song, Smee Kang, Jungil Hong

Journal of Food Hygiene and Safety :: Vol.35 No.2 pp.177-182

DOI:https://doi.org/10.13103/JFHS.2020.35.2.177

Combined Effects of Low-Temperature Heating and Atmospheric Plasma on the Populations of Escherichia coli and Sensorial Quality of Red Pepper Powder

Eun Bi Jeon, Man-Seok Choi, Ji Yoon Kim, Shin Young Park

Journal of Food Hygiene and Safety :: Vol.35 No.1 pp.68-74

DOI:https://doi.org/10.13103/JFHS.2020.35.1.68

A Study on Food Safety of Distribution Foods in the Northern Gyeonggi Area

Jeung-Bok Kang, Seon-Jae Bang, Yeon-Ok Kwon, Mi-Jung Jang, Sang-Hun Oh, Jeong-Hwa Park, Seung-Hee Hong

Journal of Food Hygiene and Safety :: Vol.31 No.5 pp.349-355

DOI:https://doi.org/10.13103/JFHS.2016.31.5.349