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Joint FAOWHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods, FAO headquarters, Rome, 17-21 July 2000.
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Microbiological hazards in fresh leafy vegetables and herbs : meeting report.
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음식의 역습 : 우리가 먹는 독성물질의 모든 것
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Some naturally occurring and synthetic food components, furocoumarins and ultraviolet radiation
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Genetic modification and food quality : a down to earth analysis
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Edible and poisonous mushrooms of Canada
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(사례로 본) 식품독성학
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Enhanced Bioavailability of iron from mungbeans and its effects on health of schoolchildren
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(사례로 본) 식품독성학 =
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Food contamination from environmental sources
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Pesticide residues in food 2008 : Joint FAO-WHO Meeting on Pesticide Residues : report of the Joint Meeting of the FAO Panel of Experts on Pesticide Residues in Food and the Environment and the WHO Core Assessment Group on Pesticide Residues, Rome, Italy, 9-18 September 2008.
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Natural Food Colorants : science and technology
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Mushrooms as functional foods
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Evaluation of certain food additives and naturally occurring toxicants : thirty-ninth report of the Joint FAOWHO Expert Committee on Food Additives.
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Heavy metal pollution, risk assessment and remediation in paddy soil environment : research experiences and perspectives in Korea
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Agro-waste for cultivation of edible mushrooms in Taiwan
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맛의 배신 : 우리는 언제부터 단짠단짠에 열광하게 되었을까
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Handbook of mushroom poisoning : diagnosis and treatment :: edited by David G. Spoerke and Barry H. Rumack.
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Encyclopedia of food sciences and nutrition
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Encyclopedia of food and health
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