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KMID : 0881720040190020066
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Journal of Food Hygiene and Safety
2004 Volume.19 No. 2 p.66 ~ p.73
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Microbiological Quality Assessment of Kimbap According to Preparation and Cooking Condition and Identification of Critical Control Points in the Processes
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Abstract
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KEYWORD
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Kimbap, microbiological quality, CCPs
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