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KMID : 0881719990140030293
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Journal of Food Hygiene and Safety
1999 Volume.14 No. 3 p.293 ~ p.304
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Application of HACCP for Hygiene Control in University Foodservice Facility -Focused on Vegetable Dishes (Sengchae and Namul)-
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Abstract
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KEYWORD
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Sangchae, Namul, Hazard Analysis Critical Control Point, Time-temperature, Microbiological Quality
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