Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 11 Issue 4
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- Pages.465-473
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- 1996
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
A Study on the Quality Control for the Circulation Steps including Productipn, Transportation, Selling about Hamburger & Sandwich in Convenience Store
편의점에서 판매되는 햄버거와 샌드위치의 유통과정중 품질관리에 관한 연구
- Kim, Heh-Young (Department of Food & Nutrition Sungshin Women's University) ;
- Song, Yong-Hye (Department of Food & Nutrition Sungshin Women's University)
- Published : 1996.10.30
Abstract
The purpose of this study was to evaluate microbiological hazards in the steps of production, transportation and selling of hamburger and sandwich that were marketed in CVS, then to identify methods of control. The reasults are as follows: As the reasult of operation surroundings of manufacturerand reserch of circulation,
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