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KMID : 1011620030190050555
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Korean Journal of Food and Cookey Science
2003 Volume.19 No. 5 p.555 ~ p.561
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Effect of Applying Pretreatment Methods before cooking for decreasing the Microbiological Hazard of Cooked Dried fish in Foodservice establishments
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Bae Hyun-Joo
Lee Jae-Hag
Oh Se-In
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Abstract
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