[S3-1] Potential Use of Radiation Technology to Improve the Safety and Shelf-Life of Ready to Eat Foods for Specific Target Groups

Z. I ,  awati ,  C.M. Siagian

한국식품영양과학회 학술대회발표집

2010 .10

[P5-54] Survey on the Microbial Contamination Levels of ready-to­eat products in Korea

Min-Seok Bae ,  Jee-Woo Seo ,  Myoung-Jin Go 외 10명

한국식품영양과학회 학술대회발표집

2009 .11

Folate Content of Ready-To-Eat Foods Consumed in Korea

Bomi Jeong ,  Min Sik Kim ,  Jiyeon Chun

한국식품영양과학회 학술대회발표집

2018 .10

[P5-90] An Investigation of Microbial Contamination of Ready to Eat Products in Seoul, Korea

Hee-Yun Kim ,  So-Young Chung ,  Seon-Hee Choi 외 5명

한국식품영양과학회 학술대회발표집

2010 .10

Effects of Combined Non-thermal Treatment on the Microbial Growth and Quality in Chicon during Storage

Ji Hoon Kang ,  Kyung Bin Song

한국식품영양과학회 학술대회발표집

2012 .10

한국 20~30대 성인에 있어 가정간편식의 이용실태와 식습관과의 관련성

박은선 ,  김미현 ,  최미경

대한영양사협회 학술지

2019 .01

Effect of combined non-thermal treatment on the microbial growth and sensory quality during storage of cherry tomatoes

Hyeon-Jeong Song ,  Dong-won Choi ,  Kyung Bin Song

한국식품영양과학회 학술대회발표집

2011 .10

[S8-3] Effects of Freezing Rates and Storage Temperatures on the Quality of Frozen Foods

Young-Choon Lee

한국식품영양과학회 학술대회발표집

2007 .10

Safety of Food Additives in Processed Foods

Kwang-Won Lee

한국식품영양과학회 학술대회발표집

2014 .10

Foods and New Era

Dae Young Kwon

한국식품영양과학회 학술대회발표집

2015 .08

[OP-18] Effect of Combined Non-thermal Treatment on the Quality of Strawberry "Maehyang" and "Flamengo" during Storage

Ju Yeon Kim ,  Kyung Bin Song

한국식품영양과학회 학술대회발표집

2009 .11

Effects of Combined Non-Thermal Treatment on Microbial Growth and the Quality of Dioscorea japonica Thunb during Storage

Ho Hyun Chun ,  Dong Jin Yu ,  Kyung Bin Song

한국식품영양과학회 학술대회발표집

2012 .10

Safety of Food Additives in Children"s Foods

Sung Hee Choi

한국식품영양과학회 학술대회발표집

2013 .11

복합조리식품 제조공정상의 미생물학적 위해관리

박종현 ,  박대우 ,  김종신

식품과학과 산업

2003 .06

Effects of Non-Thermal Treatment on the Microbial Population and Quality of Cherry tomatoes and sliced ham during storage

Hyeon-jeong Song ,  Kyung Bin Song

한국식품영양과학회 학술대회발표집

2011 .10

Changes in Total Aerobic Bacteria in the Ingredients of Ready-to-Eat Kimbab during the Storage at Different Temperatures

Nu Ri Kim ,  Jae Cheol Kim ,  Si Chang Yang 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Development of High Value-added Materials Using Functional Microbial Resources from Traditional Fermented Foods

Ju-Hee Heo ,  Seong-Yeop Jeong ,  Chang-Kyu Ko 외 7명

한국식품영양과학회 학술대회발표집

2014 .10

Development of High Value-added Materials Using Functional Microbial Resources from Traditional Fermented Foods

Seong-Yeop Jeong ,  Ju-Hee Heo ,  Hee-Jong Yang 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Development of High Value-Added Product Using Functional Microbial Resources Derived from Traditional Fermented Foods

Seong-Yeop Jeong

한국식품영양과학회 학술대회발표집

2016 .10

Development of High Value-Added Product Using Functional Microbial Resources Derived from Traditional Fermented Foods

Seong-Yeop Jeong

한국식품영양과학회 학술대회발표집

2018 .10