KMID : 0881719900050030099
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Journal of Food Hygiene and Safety 1990 Volume.5 No. 3 p.99 ~ p.110
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Hazard Analysis and Microbiological Quality Control of Sauteed Beef or Pork in Hospital Foodservice operations
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Abstract
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Hospital foodservice;Microbiological Quality;Time-temperature;and Hazard Analysis and Critical Control Point
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