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HACCP제도를 활용한 피자전문 패스트푸드 업체의 자체 위생관리기준 설정- 샐러드를 중심으로 -Application of HACCP System on Establishing Hygienic Standards in Pizza Specialty Restaurant- Focused on Salad Items -
- Issue Date
- 2003
- Publisher
- 대한가정학회
- Keywords
- 위해요소중점관리(hazard analysis critical control point); 샐러드(salad); 피자 전문점(pizza restaurant); 미생물적 품질(microbiological quality)
- Citation
- Family and Environment Research, v.41, no.10, pp 101 - 116
- Pages
- 16
- Journal Title
- Family and Environment Research
- Volume
- 41
- Number
- 10
- Start Page
- 101
- End Page
- 116
- ISSN
- 2288-3541
2288-355X
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