[ 한국식품위생안전성학회지 ] Vol.19, No.2 | 2004
김밥 조리조건에 따른 미생물 품질 평가와 중요관리점의 관찰
Microbiological Quality Assessment of Kimbap According to Preparation and Cooking Condition and Identification of Critical Control Points in the Processes
Keyword : Kimbap;microbiological quality;CCPs
Author's : 김종규(계명대학교 공중보건학과);
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