|D H Kang|
|D H Kang
Department of Food Science and Human Nutrition
Washington State University
Dr. D.H. Kang did his Ph.D from Kansas State University, M.S from Seoul National University, Korea and B.S from Kyung Pook National University, Korea.
Food safety, particularly the recovery of injured microorganisms, control of foodborne pathogens, and the application of HACCP plans. Recent research has focused on developing new methods and media to be used in the industry to detect and monitor foodborne pathogens or spoilage microorganisms in food products.
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