Volume.37 No.3 June 2022
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Review on Long-Term Preservation Methods for Microorganisms Causing Foodborne Diseases
Journal of Food Hygiene and Safety :: Vol.37 No.3 pp.121-128
DOI:https://doi.org/10.13103/JFHS.2022.37.3.121
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Development of Rapid Analytical Method for Heavy Metals (Cd, Pb) in Meju using fs LA-ICP-MS
Journal of Food Hygiene and Safety :: Vol.37 No.3 pp.129-135
DOI:https://doi.org/10.13103/JFHS.2022.37.3.129
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Improvement of an Analytical Method for Methoprene in Livestock Products using LC-MS/MS
Journal of Food Hygiene and Safety :: Vol.37 No.3 pp.136-142
DOI:https://doi.org/10.13103/JFHS.2022.37.3.136
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Modification and Validation of an Analytical Method for Dieckol in Ecklonia Stolonifera Extract
Journal of Food Hygiene and Safety :: Vol.37 No.3 pp.143-148
DOI:https://doi.org/10.13103/JFHS.2022.37.3.143
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Analysis of Pesticide Residues in Stalk and Stem Vegetables Marketed in Northern Gyeonggi-do
Journal of Food Hygiene and Safety :: Vol.37 No.3 pp.149-158
DOI:https://doi.org/10.13103/JFHS.2022.37.3.149
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Analysis of Heavy Metal Contamination and Shellfish Poisoning Toxins in Marketed Shellfishes
Journal of Food Hygiene and Safety :: Vol.37 No.3 pp.159-165
DOI:https://doi.org/10.13103/JFHS.2022.37.3.159
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Safety Evaluation of Hazardous Metals Migrated in Tumbler Samples
Journal of Food Hygiene and Safety :: Vol.37 No.3 pp.166-172
DOI:https://doi.org/10.13103/JFHS.2022.37.3.166
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Journal of Food Hygiene and Safety :: Vol.37 No.3 pp.173-180
DOI:https://doi.org/10.13103/JFHS.2022.37.3.173
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Microbiological Hazard Analysis of Sundae (Korean Sausage) Made of Meat ByProducts
Journal of Food Hygiene and Safety :: Vol.37 No.3 pp.181-188
DOI:https://doi.org/10.13103/JFHS.2022.37.3.181
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Effect of Natural Product Extracts on Inhibition of Macrophage and Basophil
Journal of Food Hygiene and Safety :: Vol.37 No.3 pp.189-197
DOI:https://doi.org/10.13103/JFHS.2022.37.3.189
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Journal of Food Hygiene and Safety :: Vol.37 No.3 pp.198-205
DOI:https://doi.org/10.13103/JFHS.2022.37.3.198
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