Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Shin-min Park"'
Autor:
Dong Eun Jang, Myong-Shik Cho, Kang bong Lee, Ji-Su Park, Han Sol Lee, Jung-Ah Do, Sung Min Cho, Yong-hyun Jung, Hye-Sun Shin, Shin-min Park
Publikováno v:
Journal of Food Hygiene and Safety. 34:22-29
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa46a7fe91ffdb601b5af8595f58ff24
https://doi.org/10.13103/jfhs.2019.34.1.22
https://doi.org/10.13103/jfhs.2019.34.1.22
Autor:
Kang bong Lee, Sung Min Cho, Yong-hyun Jung, Han Sol Lee, Young-Nae Choi, Jung-Ah Do, Hye-Sun Shin, Shin-min Park, Dong Eun Jang, Ji-Su Park
Publikováno v:
Journal of Food Hygiene and Safety. 34:30-39
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9399bca61f4645a408fcc6934cba2d04
https://doi.org/10.13103/jfhs.2019.34.1.30
https://doi.org/10.13103/jfhs.2019.34.1.30
Autor:
Sung Min Cho, Yong-hyun Jung, Ji-Su Park, Hye-Sun Shin, Young-Nae Choi, Han Sol Lee, Jung-Ah Do, Dong Eun Jang, Shin-min Park, Kang bong Lee
Publikováno v:
Journal of Food Hygiene and Safety. 34:13-21
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e7ab5a08128b071b72913282e3c0055
https://doi.org/10.13103/jfhs.2019.34.1.13
https://doi.org/10.13103/jfhs.2019.34.1.13
Autor:
Seung-Hee Lim, Won-Min Pak, Hyung-Wook Chung, Jung-Ah Do, Hye-Sun Shin, Ju-Hee Kuk, Ji-Hye Yoon, Shin-min Park
Publikováno v:
Journal of Food Hygiene and Safety. 33:296-305
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aab7c4a39de6f776c98e0b07bb2a6bca
https://doi.org/10.13103/jfhs.2018.33.4.296
https://doi.org/10.13103/jfhs.2018.33.4.296
Autor:
Seung-Hee Lim, Jung-Ah Do, Shin-Min Park, Won-Min Pak, Ji Hye Yoon, Ji Young Kim, Moon-Ik Chang
Publikováno v:
Journal of Food Hygiene and Safety. 32:298-305
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c6b7d98b14f65767fd1be0c89fde21e
https://doi.org/10.13103/jfhs.2017.32.4.298
https://doi.org/10.13103/jfhs.2017.32.4.298
Autor:
Seung-Hee Lim, Ji Hye Yoon, Dong Seok Lee, Won-Min Pak, Jung-Ah Do, Moon-Ik Chang, Shin-min Park
Publikováno v:
The Korean Journal of Pesticide Science. 21:139-149
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::416fa0901f1d8e78b8a929e153044741
https://doi.org/10.7585/kjps.2017.21.2.139
https://doi.org/10.7585/kjps.2017.21.2.139
Publikováno v:
Food Science and Biotechnology. 25:1217-1220
To evaluate the combined treatments of chestnut shell extract (CSE), fumaric acid (FA), and mild heat (MH) on the inactivation of Escherichia coli O157:H7 and Listeria monocytogenes inoculated on beetroot leaves, samples were treated with different c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ed4b5557a692a383690d96e02d91c27
https://doi.org/10.1007/s10068-016-0193-5
https://doi.org/10.1007/s10068-016-0193-5
Autor:
Shin Min Park, Hyun Jung Son, Jeong Yong Lee, Kyung Bin Song, Ji-Hoon Kang, Miae Cho, Hyun Gyu Kim, Kyoung Ju Song, Jong Rak Kim
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 45:619-624
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::330f23fe20ec793336b2758b6613b3c0
https://doi.org/10.3746/jkfn.2016.45.4.619
https://doi.org/10.3746/jkfn.2016.45.4.619
Autor:
Ka Yeon Lee, Kil-Nam Kang, Shin Min Park, Jong-Tae Park, Hyun Jung Son, Kyung Bin Song, Hyun Gyu Kim, Ji-Hoon Kang
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 45:277-283
To improve the microbiological safety of wild vegetables after harvest, Aster scaber and Cirsium setidens Nakai were treated with combinations of 50 ppm aqueous chlorine dioxide (ClO2)/0.5% citric acid or fumaric acid, and 50 ppm ClO2/0.5% fumaric ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa8642ca884d5687dae8258ca4e20bca
https://doi.org/10.3746/jkfn.2016.45.2.277
https://doi.org/10.3746/jkfn.2016.45.2.277
Autor:
Shin Min Park, Miae Cho, Hyun Gyu Kim, Hyun Jung Son, Ji-Hoon Kang, Kyung Bin Song, Kyoung Ju Song, Jeong Yong Lee, Jong Rak Kim
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 44:1072-1078
To maintain high quality and microbiological safety of paprika during storage for export, paprika samples after harvest were treated with 75 ppmv chlorine dioxide (ClO 2 ) gas and stored at 8°C, which is the optimal storage temperature, for 30 days.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d15b80d4cb10a5fddc5321ae82e5288f
https://doi.org/10.3746/jkfn.2015.44.7.1072
https://doi.org/10.3746/jkfn.2015.44.7.1072