Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Jeong-Yeong Park"'
Autor:
Jong-Gyu Kim, Jeong-Yeong Park
Publikováno v:
Applied Microbiology, Vol 4, Iss 1, Pp 354-363 (2024)
Background: Meju is a base material for making soy sauce, soybean paste, and red chili pepper paste, which are representative ingredients of Korean cuisine. Objectives: This study aimed to isolate a predominant bacterial strain of B. subtilis from me
Externí odkaz:
https://doaj.org/article/821efdb589414cd588dd33fcdbea8970
Publikováno v:
Economic and Environmental Geology. 55:597-616
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ac86020bf4dcc1bd6884fe43f4a2f12
https://doi.org/10.9719/eeg.2022.55.6.597
https://doi.org/10.9719/eeg.2022.55.6.597
Autor:
Soo Jung Lee, Young Ah Kim, Su Hwan Kang, Young Kyung Bae, Jeong Yeong Park, Jung Eun Choi, Mi Soo Hwang
Publikováno v:
Journal of Breast Disease. 9:16-25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3470d0ac6d9ffaf0fb892f09ebf6c7f8
https://doi.org/10.14449/jbd.2021.9.1.16
https://doi.org/10.14449/jbd.2021.9.1.16
Publikováno v:
Minerals
Volume 10
Issue 4
Minerals, Vol 10, Iss 362, p 362 (2020)
Volume 10
Issue 4
Minerals, Vol 10, Iss 362, p 362 (2020)
In response to orogenic cycles, the ductile shear zone records a complex crustal deformation history. In this study, we conducted a microstructural analysis of two NW&ndash
SE trending ductile shear zones (Deokjeok Shear Zone (DSZ) and Soya Shea
SE trending ductile shear zones (Deokjeok Shear Zone (DSZ) and Soya Shea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33865bb5afbfe9764bc078b91f005f14
Publikováno v:
Journal of Breast Disease. 5:16-22
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1176103a54416dce3f27c1be8d3d31a
https://doi.org/10.14449/jbd.2017.5.1.16
https://doi.org/10.14449/jbd.2017.5.1.16
Publikováno v:
Korean Journal of Environmental Health Sciences. 40:98-104
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3665e6f4a08d2f72c3b2503398e2a6c
https://doi.org/10.5668/jehs.2014.40.2.98
https://doi.org/10.5668/jehs.2014.40.2.98
Publikováno v:
Journal of Food Hygiene and Safety. 27:215-223
This study was performed to investigate hygienic behavior of food workers on the awareness of hand-washing, and the microbial load of their hands. This study focused on the comparison of fast food restaurant workers and full-service restaurant worker
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ce56b6844ec8f4f417b361884320103
https://doi.org/10.13103/jfhs.2012.27.3.215
https://doi.org/10.13103/jfhs.2012.27.3.215
Publikováno v:
Korean Journal of Environmental Health Sciences. 38:241-250
Department of Public Health, Keimyung University, Daegu, Korea*Department of Industrial and Management Engineering, Keimyung University, Daegu, KoreaABSTRACTObjectives: This study was performed to investigate hygienic behavior of food handlers and ge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68b9073f76a37f5becbf7ce063cbce60
https://doi.org/10.5668/jehs.2012.38.3.241
https://doi.org/10.5668/jehs.2012.38.3.241
Publikováno v:
Korean Journal of Environmental Health Sciences. 38:118-127
Objectives: This study was undertaken to assess the sanitary conditions in the kitchens of food court/cafeterias and determine seasonal variations. Methods: We measured environmental factors (air temperature, relative humidity, illumination intensity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94c0fdfbe03f29ae85319e8d9550a343
https://doi.org/10.5668/jehs.2012.38.2.118
https://doi.org/10.5668/jehs.2012.38.2.118
Publikováno v:
Vascular Specialist International. 28:32-36
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a69d4f1250b2424677458730484bffc
https://doi.org/10.5758/kjves.2012.28.1.32
https://doi.org/10.5758/kjves.2012.28.1.32