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한국식품위생안전성학회지 = Journal of food hygiene and safety, v.36 no.3, 2021년, pp.213 - 219
Kwon, Kisung (Department of Food Science and Biotechnology, Cha University) , Jo, Cheon-Ho (National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) , Choi, Jang-Duck (National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety)
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Hazardous substances are formed during food manufacturing, processing, or cooking, and may pose a threat to food safety. Here, we present a dietary exposure assessment of Korean consumer's intake of hazardous materials through a Total Diet Study (TDS) which was conducted by the Ministry of Food and ...
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