1 |
Jang JS, Bae HJ. 2006. Analysis of usage frequency of foods with microbiological hazards in elementary school foodservice operations. Korean J Food & Nutr 19(2):234-241
과학기술학회마을
|
2 |
Jeong JW, Kim JW, Kim JH, Kwon KH, Park KJ. 2006. Disinfection effects of electrolyzed water on strawberry and quality changes during storage. Korean J Food Preserv 13(3):316-321
과학기술학회마을
|
3 |
Rolle RS, Chrism GW. 1987. Physiological consequences of minimally processed fruits & vegetables. J Food Quality 10(3):157-177
DOI
|
4 |
Solberg M, Buckalew JJ, Chen CM, Schaffner DW, O'Neil K, McDowell J, Post LS, Boderck M. 1990. Microbiological safety assurance system for foodservice facilities. J Food Technol 44(12), 68-73
|
5 |
교육인적자원부. 2004. 학교 급식 위생 관리 지침서 제 2차 개정. pp 34-35
|
6 |
Lee SH, Jang MS. 2004. Effects of eletrolyzed water and chlorinated water on sensory and microbiological characteristics of lettus. Korean J Soc Food Cookery Sci 20(6):499-507
|
7 |
Park JS, Man ES, Park SI. 2008. Anti-microbial effects of washing and chlorine treatments on fresh fruits. Korean J Food & Nutr 21(2):176-183
과학기술학회마을
|
8 |
Kim HY, Ko SH, Jeong JW, Kim JY, Lim YI. 2004. A Study on the quality depending on sanitization method of raw vegetables in foodservice operation. Korean J Soc Food Cookery Sci 20(6):667-676
과학기술학회마을
|
9 |
Kim SH, Chung SY. 2003. Effect of pre-preparation with vinegar against microorganisims on vegetables in foodservice operations. J Korean Soc Food Sci Nutr 32(2):230-237
DOI
|
10 |
Saschar B, Ralph K, Walter PH, Reinhold C. 2004. Sensory and microbiological quality of shredded, packaged iceberg lettuce as affected by pre-washing procedures with chlorinated and ozonated water. Innovative Food Science and Emerging Technologies 5(2004):45-55
DOI
ScienceOn
|
11 |
Adams MR, Hartley AD, Cox LJ. 1989. Factors affecting the efficacy of washing procedures used in the production of prepared salads, Food Microbiol 6(2):67-77
|
12 |
Kim HY, Ko SH. 2005. A study on the microbial quality control of chicken meat salad by adding green tea extracts in foodservice operation. Korean J Food Culture 20(6):675-682
|
13 |
Moon HK, Jean JY, Kim CS. 2004. Effect of sanitization on raw vegetables not heated in foodservice operation. Journal of the Korean Dietetic Assoc 10(4):381-389
|
14 |
Yoo WC, Park HK, Kim KL. 2000. Microbiological Hazard Analysis for prepared foods and raw materials of foodservice operations. Korean J. Dietary Culture 15(2): 133-137
과학기술학회마을
|
15 |
Kim JS, Bang OK, Chang HC. 2004. Exanimation of microbiological contamination of ready-to-eat vegetable salad. J Fd Hyg Safety 19(2):60-65
|
16 |
Kim HY, Cha JM. 2002. A study for the quality of vegetable dishes without heat treatment in foodservice establishments. Korean J Soc Food Cookery Sci 18(3):309-318
과학기술학회마을
|
17 |
Kim JW, Kim SH. 2005. Establishment of washing conditions for salad to reduce the microbial hazard. Korean J Soc Food Cookery Sci 21(5):703-708
과학기술학회마을
|
18 |
Nascimento MS, Silva N, Silva KC. 2003. Effects of different disinfection treatments on the natural microbiota of lettuce. J Food Protec 66(9):1697-1700
|
19 |
Robert C, Soliva-Fortuny, Olga Martin-Belloso. 2003. New advances in extending the shelf life of fresh-cut fruits: a review. Trends in Food Sci Tech 14(2003), 341-353
DOI
ScienceOn
|
20 |
Mehmet K, Ilkin YS. 2007. Antimicrobial effect of koruk (unripe grape-Vitis vinifera) juice against Salmonella typhimurium on salad vegetables. Food Control 18(2007):702-706
DOI
ScienceOn
|
21 |
Kim HJ, Kim HY, Ko SH. 2007. Applying the disinfecting effects of vinegar to raw vegetables in foodservice operations: A focused microbiological quality evalution. Korean J Food Cookery Sci. 23(4):567-578
|
22 |
Kim JG, Luo Y, Lim CI. 2007. Effect of ozonated water and chlorine water wash on the quality and microbial de-contamination of fresh-cut carrot shreds. Korean J Food Preserv 14(1):54-60
과학기술학회마을
|
23 |
FDA. The 2007 food code, Recommendation of U.S. department of health and human service. Available from: http://www.cfsan.fda.gov/-dms/fc05-sup.html. Accessed July 15, 2009
|
24 |
Kim HY. 2004. A Study for the quality depending on sanitization and storage method of ray vegetables in foodservice operation. Korean J Soc Food Cookery Sci 20(6):684-694
|
25 |
Sascha B Klaiber, Hua Wei, Walter PH, Carle R. 2005. Effects of temperature and chlorination of pre-washing water on shelf-life and physiological properties of ready-to-use iceberg lettuce. Innovative Food Sci Emerg Technol 6(2005), 171-182
DOI
ScienceOn
|
26 |
한국식품공업협회. 2008. 식품공전. 식품공전(별책). pp 29-32
|