|
KMID : 0881719980130040319
|
|
Journal of Food Hygiene and Safety
1998 Volume.13 No. 4 p.319 ~ p.331
|
|
|
A Quality Assurance Study for the Application of Cook/chill system in School Foodservice Operation(II)-Pork Bulgogi (Broiled Sliced Pork with Sauces)-
|
|
|
|
|
Abstract
|
|
|
|
School Foodservice system;Cook/chill system;HACCP;Pork Bulkogi;Micorbiological/chemical /sensory quality;Thianmin retention
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|