1 |
한국에너지연구소 식품조사실 : 식품의 방사선 조사 필요성과 산업화를 위한 연구현황. p.32, 한국에너지 연구소, 1985
|
2 |
www.hankooki.com
|
3 |
Chang, DS and Choe, WK : Bacteriological Studies on Market Sea Foods 1. Sanitary Indicative Bacteria in Sundried Sea Foods. Bull. Korean Fish. Soc., 6(3,4):87, 1973
|
4 |
이효경, 이용욱 : 전자레인지와 일상가열 방법에 따른 배양액내 미생물 시험 효과 및 그 영향인자에 관한 비교연구, 한국식품위생학회 학술대회 초록, 한국식품위생학회지 5(1,2): 66, 1996
|
5 |
YOO, WC, Park, HK and Kim, KL : Microbiological Hazard Analysis for Prepared Foods and Raw materials of Foodservice Operations. Korean J. Dietary Culture, 15(2):123, 2000
|
6 |
Bae, HJ : Survey on Sanitation Practice and the Analysis of Improvement by Implementing HACCP System in Foodservice Operations. Doctoral thesis, The Sookmyung Women's University of Korea, 2002
|
7 |
강인희, 이경복 : 한국식생활풍속. p.189, 삼영사, 1987
|
8 |
www.cpb.or.kr.
|
9 |
Lee, HJ, Kim, JK, Lee, SJ and Cho, HO : Microbial Growth in Dried Fishes during Preservation. Korean J. Food Hygiene, 8(3):135, 1993
|
10 |
Ser, JH, Kim, MN, Chung, YH and Kim, GS : Sanitary Conditions of Sliced Squid Bokum and Anchovy Bokum Available in the Market. Korean J. Food Hygiene Safety, 11(3):171, 1996
|
11 |
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. J. Food Tech., 52(1):68, 1990
|
12 |
Kim CJ, Park HS, Bae HJ, Lee JH, Yang IS and Kang HS : Implementation of HACCP System for Safety of Donated Food in Foodbank Organizations. Korean J. Soc. Food Culture, 17(3):315, 2002
|
13 |
장동석 : 수산식품의 안전성과 대책. 한국식품위생학회 심포지움 자료집, 6(2):31, 1992
|
14 |
www.joins.com
|
15 |
고려대 민족문화 연구소 : 한국민속대관 2. p.455, 1980
|
16 |
조자호 : 한국요리법. p.238, 경성가정여숙, 1943
|
17 |
Foodcode, Korea Foods Industry Association. 2000
|