[ 한국식품위생안전성학회지 ] Vol.28, No.1 | 2013
식초절임 무의 HACCP 시스템 적용을 위한 미생물학적 위해 분석
Microbiological Hazard Analysis for HACCP System Application to Vinegared Pickle Radishes
Keyword : HACCP (Hazard Analysis Critical Control Point), hazardous factor analysis, radish, Vinegared Pickle, Biological hazards, Chemical hazards, Physical hazards
Author's : 권상철*
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