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KMID : 0381020030360101071
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Korean Journal of Nutrition
2003 Volume.36 No. 10 p.1071 ~ p.1082
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Verification of the HACCP System in School Foodservice Operations - Focus on the Microbiological Quality of Foods in Heating Process and After-Heating Process-
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Abstract
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KEYWORD
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HACCP, microbiological quality, school foodservice, heating process, after-heating process
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