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HACCP제도를 활용한 피자전문 패스트푸드 업체의 자체 위생관리기준 설정- 샐러드를 중심으로 -
Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 이복희 | - |
| dc.contributor.author | 김인호 | - |
| dc.contributor.author | 허경숙 | - |
| dc.contributor.author | 조경동 | - |
| dc.date.available | 2019-08-07T03:03:19Z | - |
| dc.date.issued | 2003 | - |
| dc.identifier.issn | 2288-3541 | - |
| dc.identifier.issn | 2288-355X | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/32019 | - |
| dc.format.extent | 16 | - |
| dc.publisher | 대한가정학회 | - |
| dc.title | HACCP제도를 활용한 피자전문 패스트푸드 업체의 자체 위생관리기준 설정- 샐러드를 중심으로 - | - |
| dc.title.alternative | Application of HACCP System on Establishing Hygienic Standards in Pizza Specialty Restaurant- Focused on Salad Items - | - |
| dc.type | Article | - |
| dc.identifier.bibliographicCitation | Family and Environment Research, v.41, no.10, pp 101 - 116 | - |
| dc.identifier.kciid | ART000898907 | - |
| dc.description.isOpenAccess | N | - |
| dc.citation.endPage | 116 | - |
| dc.citation.number | 10 | - |
| dc.citation.startPage | 101 | - |
| dc.citation.title | Family and Environment Research | - |
| dc.citation.volume | 41 | - |
| dc.subject.keywordAuthor | 위해요소중점관리(hazard analysis critical control point) | - |
| dc.subject.keywordAuthor | 샐러드(salad) | - |
| dc.subject.keywordAuthor | 피자 전문점(pizza restaurant) | - |
| dc.subject.keywordAuthor | 미생물적 품질(microbiological quality) | - |
| dc.description.journalRegisteredClass | kci | - |
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