1 |
Park, HO, Kim, CM, Woo, GJ, Park, SH, Lee, DH, Chang, EJ and Park, KH. Monitoring and trends analysis of food poisoning outbreaks occurred in recent years in Korea. J. Food Hyg. Safety. 16:280-294. 2001
과학기술학회마을
|
2 |
Nguyen-the, C and Carlin, F. The microbiology of minimally processed fresh fruits and vegetables. Crit. Rev. Food Sci. Nutr. 34:371-401. 1994
DOI
ScienceOn
|
3 |
Lee, SH. Application of electrolyzed water for microbiological quality control in vegetable salads flow of school foodservices. Ph.D. Thesis, Dankook Uni., 2003
|
4 |
Kim, MH. Studies on microbiocidal effect and quality preservation of fresh foods by electrolyzed water. PhD Thesis, Pukyong National Uni., 2005
|
5 |
Cho, JI, Kim, KS, Bahk, GJ and Ha, SD. Microbial assessment of wild cabbage and its control. Kor. J. Food Sci. Technol. 36:162-167. 2004
|
6 |
식품의약품안전청. 집단 식중독 발생 현황, 2007. http://www.kfda.go.kr, 2007.4.1 방문
|
7 |
교육인적자원부. 학교 급식 위생관리 지침서, pp.75-89. 2004
|
8 |
Oh, SY, Choi, ST, Kim, JG and Lim, CI. Removal effects of washing treatments on pesticide residues and microorganisms in leafy vegetables. Kor. J. Hort. Sci. Technol. 23:250-255. 2005
|
9 |
Solberg, M, Buckalew, JJ, Chen, CM, Schaffner, DW, O'Neill, K, McDowell, J, Post, LS and Boderck, M. Microbiological safety assurance system for foodservice facilities. Food Technology. 44:68-73. 1990
|
10 |
Kim, SH and Chung, SY. Effect of preparation with vinegar against microorganisms on vegetables in food service operations. J. Kor. Soc. Food Sci. Nutr. 32:230-237. 2003
과학기술학회마을
DOI
|
11 |
Kwon, NH, Kim, SH, Kim, JY, Lim, JY, Kim, JM, Jung, WK, Park, KT, Bae, WK, Noh, KM, Choi, JW, Hur, J and Park, YH. Antimicrobial activity of GC-100X against major food-borne pathogens and detaching effects of it against Escherichia coli O157:H7 on the surface of tomatoes. J. Food Hyg. Safety. 17:36-44. 2002
|
12 |
Moon, HK, Jean, JY and Kim, CS. Effect of sanitization on raw vegetables not heated in foodservice operations. J. Kor. Dietetic Assoc. 10:381-389. 2004
|
13 |
Kim, MH, Jeong, JW and CHo, YJ. Cleaning and storage effect of electrolyzed water manufactured by various electrolytic diaphragm. Kor. J. Food Preserv. 11:160-169. 2004
과학기술학회마을
|
14 |
Heo, YS and Lee, BH. Application of HACCP for hygiene control in university foodservice facility. Focused on vegetable dishes(sengchae and namul). J. Food Hyg. Safety. 14: 293-304. 1999
과학기술학회마을
|
15 |
Kim, HY and Kim, HJ. A study for the quality control of food served by contracted management in high school foodservice centre. J. Food Hyg. Safety. 15:304-314. 2000
과학기술학회마을
|
16 |
Kim, YJ, Cho, JI and Kim, KS. Evaluation of washing treatments using chlorine and heat hurdles on natural microflora in fresh lettuces collected from domestic markets. Food Engineering Progress. 6:329-335. 2002
|
17 |
Kwon, JY. Effect of surface sterilization and various washing on the minimally processed chicory(Clchorium intybus L. var. foliosum). Master Thesis, Duksung Women's Uni., 2004
|
18 |
Yoo, WC, Park HK and Kim, KL. Microbiological hazard analysis for prepared foods and raw materials of food service operations. Kor. J. Dietary Culture. 15:123-137. 2000
|
19 |
Kim, HY, Jeong, JW, Kim, JY and Lim, YI. A study on the quality depending on sanitization method of raw vegetables in foodservice operations(I). Kor. J. Soc. Food Cookery Sci. 20:123-132. 2004
|
20 |
Ku, KH, Lee, KA, Kim, YL and Lee, MG. Effects of pretreatment method on the surface microbes of radish(Raphanus sativus L.) leaves. J. Kor. Soc. Food Sci. Nutr. 35: 649-654. 2006
과학기술학회마을
DOI
|