1 |
박경택. 2000. Cook/Chill 시스템을 위한 포장 mechansim, 냉장신선식품연구회 학술대회자료집, 49-63
|
2 |
Dahl CA, Matthews ME, Marth EH. 1981. Survival of streptococcus faecium in beef loaf and potatoes after microwave-heating in a simulated cook/chill foodservice system, J. Food Prot., 44: 128
DOI
|
3 |
Hilda Nyati. 2000. An evaluation of the effect of storage and processing temperatures on the microbiological status sous vide extended shelf-life products, Food Control, 11:471-476
DOI
ScienceOn
|
4 |
Kazi Shamsuzzamzn, List Lucht, Noemi Chuaquioffermanns. 1994. Effects of Combined Electron-Beanm Irradiation and Sous-Vide Treatments on Microbiological and Other Qualities of Chicken Breast Meat, J. Food Preotec., 58(5), 497-501
|
5 |
Kim GT, Koo KM, Paik HD, Lyu ES, Lee DS. 2001. Processing and storage of Spinach products using Cook-chill and Sous Vide Methods. J. Korean Soc. Food Sci. Nutr. 30(6):1095-1101
|
6 |
Kim HY, Lim YI, Kag TS. 1997. Physicochemical changes of Wanja-jeon duringCold storage for hospital Cook/Chill foodservice system, J. Korean Soc. Food Sci. Nutr. 26(6):1221-1227
|
7 |
Robson, CP, Collison, R and Macfie, HJH. 1989. Factors affecting the shelf-life of precooked chilled roast pork, Inter, J. Food Sci. and Technol. 24:59
|
8 |
Light, N and Walker, A. 1990. A Cook-chill Catering Technology and Management, Elsevier Applied Science, London and New York
|
9 |
Lee JS, Kwak TK, Kang YJ. 2003. Development of a Hospital Foodservice Facility Plan and Model based on General Sanitation Standards and HACCP Guidelines, Kor. J Food Cookery Sci, 19(4),21-31
|
10 |
MV Simpson, JP Smith, K Dodds, HS Ramaswamy, B Blanchfield and BK Simpson. 1994. Challenge Studies with Clostridium botulinum in a Sous-Vide Spaghetti and Meat-Sauce Products, J. Food protect., 58(3), 229-234
|
11 |
Kim HY, Ryu SH. 2003. Evaluation of hazardous factors for the application of HACCP on production and transportation flow in home-delivered meals fot the elderly, Kor. J Food Cookery Sci, 19(2): 195-209
|
12 |
류은순. 2000. 냉장조리가능한 한국채소식단의 분석 및 이용성에 대한 조사, 냉장신선식품연구회 학술대회자료집, 1-15
|
13 |
Nicholanco, S and Metthews, ME. 1978. Quality of beef stew in a hospital chill foodservice system, J. Am. Dietet. Assoc., 72: 31-37
|
14 |
Dahl, CA, Matthews, ME and Marth, EH. 1978. Cook/chill foodservice systems-Microbiological quality of beef loafat five process stages, J. Food Prot., 41:788
DOI
|
15 |
Ivor J Church, Anthony L Parsons. 2000. The sensory quality of chicken and potato products prepared using cook-chill and sous vide methods, J. Food Sci and Techn., 35:155-162
DOI
ScienceOn
|
16 |
Kwak TK, Shon SN, Park HW, Ryu K, Hong WS, Jang HJ, Moon HK, Choi JH. 2000. Kor. J Food Cookery Sci, 16(2), 99-111
|
17 |
G Xie. 2000. Comparison of textural changes of dry peas sous vide cook-chill and traditional cook-chill systems, J. Food Engineering, 43:141-146
DOI
ScienceOn
|
18 |
Kwak TK, Jang HJ, Rew K. 1990. Hazard Analysis and Microbiological Quality Control of Sauteed Beef or Pork in Hospital Foodservice Operations, Kor. J. Food Hygiene, 5(3), 99-110
|
19 |
Daniels JA, Krishnamurthi R, Rizivi SSH. 1985. A review of effects of carbon dioxide on microbial growth and food qualit, J. Food Prot. 48:532-537
DOI
|
20 |
Kim JY, Kim HY. 1986. A Study for the utilization of ready-prepared foodservice system concept to the Korean hospital foodservice operations, Kor. J Food Cookery Sci 2(2):21-31
|
21 |
MA Sheard, C Rodger. 1995. 'SOUS-VIDE'PAPERS-'sous vide' cook-chill products, Food Control, 6(1), 53-56
DOI
ScienceOn
|
22 |
Hans-Dieter Werlein. 1998. Comparison of the Quality of sous-vide and conventionally processed carrots,Z Lebensm Unters ForschA, 207(311-315)
DOI
ScienceOn
|
23 |
FDA. 1999. The 1999 Food Code. Recommendations of the U.S Department of Health and Human Services, U.S. Public Health Service. Washington. D.C
|
24 |
Kim HJ, Kim GN, Lee DS and Park HD. 2002. Distribution of Indicator Organisms and Incidence of Pathogenic Bacteria on Soybean Sprouts in Cook-Chill System, Food Sci. Biotechnol, 11(4), 412-416
|
25 |
Kim HY. 1998. A Stuy on total vitamin C content changes in process of Food products Flow and Holding time of Cooked soybean sprouts and Fresh vegetable salads in Foodservice Operations, Korean J. Dietary Culture, 13(1):9
|
26 |
Speck ML 1984. Composition of Method for the microbiological Examination of Foods, Washington D.C., American Public Health Association
|