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1
Reliability Analysis and Evaluation of Partial Safety Factors for Random Wave Overtopping
Reliability Analysis and Evaluation of Partial Safety Factors for Random Wave Overtopping
Cheol-Eung | 대한토목학회 | 2009
프린트
2
the microbiological safety evaluation of foodservice facilities and side dishes in elementary schools and universities in the jeolla do region
the microbiological safety evaluation of foodservice facilities and side dishes in elementary schools and universities in the jeolla do region
byung doo lee | Korean Society of Food Science and Technology | 2006
프린트
3
Assurance on the Genotoxicological Safety of Fermented Vegetables Pasteurized by Gamma Irradiation
Assurance on the Genotoxicological Safety of Fermented Vegetables Pasteurized by Gamma Irradiation
Hong-Sun Yook | Korean Society of Food Science and Technology | 2005
프린트
4
Feed Hygiene and Meat Safety of Cattle Fed Processed Rice Hulls-bedded Broiler Litter
Feed Hygiene and Meat Safety of Cattle Fed Processed Rice Hulls-bedded Broiler Litter
W. S. Kwak | W. S. Kwak | 2004
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5
Microbiological Quality and Safety of Two Popularly Consumed Raw, Street Vended Foods in India
Microbiological Quality and Safety of Two Popularly Consumed Raw, Street Vended Foods in India
Abhijit Ganguli | Korean Society of Food Science and Technology | 2004
프린트
6
Pharmacokinetics and Safety of Multiple Oral Doses of Sustained-Release 4-Aminopyridine (Fampridine-SR) in Subjects With Chronic, Incomplete Spinal C
Pharmacokinetics and Safety of Multiple Oral Doses of Sustained-Release 4-Aminopyridine (Fampridine-SR) in Subjects With Chronic, Incomplete Spinal C
Keith C. Hayes | American Congress of Rehabilitation Medicine | 2004
프린트
7
Long-term consumption of infant formulas containing live probiotic bacteria tolerance and safety
Long-term consumption of infant formulas containing live probiotic bacteria tolerance and safety
JM Saavedra | Cadmus journal ser | 2004
프린트
8
Overview of Food Safety Issues in School Foodservice Operations in the United States
Overview of Food Safety Issues in School Foodservice Operations in the United States
JH Kwon | 한국영양학회 | 2004
프린트
9
Control of Pesticide Residues by Oxidizing Agents to Ensure Food Safety
Control of Pesticide Residues by Oxidizing Agents to Ensure Food Safety
Eun-Sun Hwang | Korean Society of Food Science and Technology | 2003
프린트
10
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Shin-Hee Kim | Korean Society of Food Science and Technology | 2003
프린트
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