1 |
이남숙 : 시판 포장 도시락 반찬 중 동태전과 달걀말이의 품질관리에 관한 연구, 성신여자대학교 대학원 석사학위논문, 1989
|
2 |
Tuomi, S, Matthews, ME and EH Marth : Temperature and Microbial Flora of Refrigerated Ground Beet Gravy Subjected to Holding and Heating as might occur in a school foodservice operation, J. Milk Food Technol., 37(9):457, 1974
|
3 |
FDA, The 995 food code, Recommendations of U.S. Department of Health and Human Services, U.S. public Health service washington, D.C., 1996
|
4 |
남궁석, 김재웅, 개정 최신 식품화학 실험, 신광출판사. 1995
|
5 |
Rowley, DB, Tourni, JM and Westocoff, DE : Fort lewis experiment application of food technology and engineering to central food preparation, U.S. Army Natick Lab., U.S. Army Teck, Report, 1972
|
6 |
GIbert, R.J., K.L. and Roberts, D.: Listeria monocytogens and chilled foods, Lancet, 1, pp383, 1989
|
7 |
Lee, YW., Kim, JG: A Study on the Shelf-life of Sausages in Refrigerated Storage, Kor. J. Fd Hyg. Safety 10(2):111, 1995
|
8 |
안명수 : 식품과 조리원리-조리과학-, 신광출판사, p133, 1999
|
9 |
FDA : The 1999 Food Code, Recommendation of the U.S. Department of Health and Human Service, U.S. Public Health Service., Washington D.C., 1996
|
10 |
Kim, HY and Song, YH : A Study on the Quality Control for the Circulation Steps including Production, Transportation, Selling about Hamburger & Sandwich in Convenience Store, Kor. J. Dietary Culture, 11(4):465, 1996
|
11 |
National Advisory Committee on Microbiological Critical or Foods, Hazard analysis and critical control point system, Int. J. Food Microbiol, 16, ppl-23, 1992
DOI
ScienceOn
|
12 |
Bryan, FL, Bartleson, CA, Sugi, M, Miyashiro, L and Tsutsumi, S : Hazard analyses of fried, boiled and steamed Cantonese-style foods, J. Food Prot., 45:410, 1982
|
13 |
Khan, MA and Klein, BP : Comparison between Sensory quality of Freshly prepared Spaghetti with Meat sauce before and after Holding on a Cafeteria Counter, J. Food Sci., 49, 1984
|
14 |
The Educational Foundation of National Restaurant Association, Applied Foodservice Sanitation, 4th ed., National Restaurant Association Chicago, 1992
|
15 |
Speck ML : Composition of Method for the microbiological Examination of Foods, Washington D.C., American Public Health Association, 1984
|
16 |
Bobeng, BJ and David, BD : HACCP models for quality quality control of entree production in hospital foodservice systems. I. Development of hazard analysis critical control point model, J. Am. Dietet. Assoc., 73:524, 1978
|
17 |
Makukutu, CA and RK Guthrie : Survival of E coli in food at hot-holding temperatures. J. Food Sci., 49:496, 1986
|
18 |
Dahl CA, Matthews ME and Marth EH : Survival of streptococcus faecium in beef loaf and potatoes after microwave-heating in a simulated cook/chill foodservice system, J, Food Prot., 44:128, 1981
|
19 |
Hong, CH and Lee, YW : Development of an Inspection item and its Application for the Hygienic Improvement of Foodservice Establishments Using-Hazard Analysis Critical Control Point(HACCP) Model-, Kor. J. Food Hygiene, 7(2, 3): 33, 1992
|
20 |
Kim, HY, Lee, KY and Ko, SH : The Quality Control of Adlay Tea and Wheat Noodles Served from the Vending Machines Based on the Periods of Storage, Kor. J. Sco. Food Sci., 15(2):171, 1999
|
21 |
Buckalew, JJ, Schaffuer, DW and Solberg, M : Surface sanitation and microbiological food quality of a university foodservice operation. J. Food System. 9:25, 1996
|