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KMID : 1024420080120030182
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Food Engineering Progress
2008 Volume.12 No. 3 p.182 ~ p.191
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Development of the HACCP Plan for the Safety of Cheyuk-Pokkum (Spicy Pan-Fried Pork and Vegetables) Cooking
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Park Ae-Ri
Lee Seong-Ju
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Abstract
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KEYWORD
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cheyuk-pokkum, spicy pan-fried pork and vegetables, HACCP, small-sized restaurants in Korea, safety management
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FullTexts / Linksout information
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Listed journal information
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