KMID : 1011620030190020231
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Korean Journal of Food and Cookey Science 2003 Volume.19 No. 2 p.231 ~ p.240
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Microbiological Hazard Analysis of Cooking Utensils and Working Areas of Foodservice Establishments and Hygienic Improvement by Implementing HACCP system
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Bae Hyeon-Ju
Chun Hui-Jung
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Abstract
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