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KMID : 0665220060190020234
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Korean Journal of Food and Nutrition
2006 Volume.19 No. 2 p.234 ~ p.241
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Analysis of Usage Frequency of Foods with Microbiological Hazards in Elementary School Foodservice Operations
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Jang Jung-Seon
Bae Hyun-Joo
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Abstract
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KEYWORD
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menu planning, microbiological hazards, elementary school foodservice, production process, sanitation management
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