Citation: Se. Yang et al., Influence of holding temperature on the growth and survival of Salmonella spp. and Staphylococcus aureus and the production of staphylococcal enterotoxin in egg products, INT J F MIC, 63(1-2), 2001, pp. 99-107
Authors:
Chun, S
Min, WK
Kim, JW
Park, H
Jang, SS
Yang, SE
Kim, JQ
Citation: S. Chun et al., Apolipoprotein E polymorphism and serum lipoprotein(a) concentrations in aKorean male population, ANN CLIN BI, 38, 2001, pp. 129-134
Citation: Se. Yang et Cc. Chou, Growth and survival of Escherichia coli O157 : H7 and Listeria monocytogenes in egg products held at different temperatures, J FOOD PROT, 63(7), 2000, pp. 907-911
Authors:
Yang, SE
Min, WK
Park, H
Chun, S
Nah, J
Kim, JQ
Citation: Se. Yang et al., Distribution of haptoglobin phenotypes in a Korean population, using the semi-automated PhastSystem, ANN CLIN BI, 37, 2000, pp. 205-209