Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 2 Issue 2
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- Pages.21-31
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- 1986
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
A study for the utilization of ready-prepared foodservice system concept to the Korean hospital foodservice operations
병원급식에서 Ready-Prepared Foodservice System 이용에 관한 연구
- Kim, Ji-Young (Dept. of Food and Nutrition, College of Home Economics, Sungshin Women's University) ;
- Kim, Hah-Young (Dept. of Food and Nutrition, College of Home Economics, Sungshin Women's University)
- Published : 1986.12.20
Abstract
Here is a research on hospital foodservice system, when korea traditional food of pyeon yuk and bin dae deok were used by ready-prepared foodservice system, it was estimated the preservations of microbiological quality and sensory quality. All data collection was replicated three times. The results were as following; 1. In time and temperature data, two menu items were needed internal temperature below
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