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KMID : 0381020040370080712
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Korean Journal of Nutrition
2004 Volume.37 No. 8 p.712 ~ p.721
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Microbiological Quality Evaluation for Implementation of a HACCP System in Day-Care Center Foodservice Operations I. Focus on Heating Process and After-Heating Process
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Abstract
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KEYWORD
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HACCP, day-care center, microbiological quality, heating process, after-heating process
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