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