[ 한국식품위생안전성학회지 ] Vol.31, No.4 | 2016
고등학교 급식식단의 엽경채류 식재료 사용 빈도 및 조리방법 분석 연구
Analysis Study on the use of Frequency and the Cooking Method of Leaf and Stem Vegetables in High School Foodservice
Keyword : Potentially hazardous foods, leaf and stem vegetables, high school foodservice
Author's : 민지현, 이종경, 김현정, 윤기선
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