Supercritical Carbon Dioxide Extraction of Sardine Sardina pilchardus Oil

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Acid Tolerance of Lactobacillus plantarum from Kimchi

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Storage Stability of Freeze-dried Starter Cultures (Streptococcus thermophilus) as Related to Physical State of Freezing Matrix

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Authentication of Fresh vs. Frozen-then-thawed Beef by Near Infrared Reflectance Spectroscopy of Dried Drip Juice

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Efficacy of Chlorine Dioxide, Ozone, and Thyme Essential Oil or a Sequential Washing in Killing Escherichia coli O157:H7 on Lettuce and Baby Carrots

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