1 |
The Seasonal Microbiological Quality Assessment for Application of HACCP System to the Elementary School Food Service
/ [;;;;;] / Korean journal of food and cookery science
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2 |
Inhibition Effect of Sanitizers against E. coli and a Hygienic Condition on the Surface of Utensils and Equipments Used to Food Service
/ [;;;] / Journal of the Korean Society of Food Science and Nutrition
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3 |
HACCP System Application on Chicken Entrees Served by Lunch Program of Elementary Schools
/ [;;] / Korean journal of food and cookery science
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4 |
Investigation of the Level of Microbial Contamination in the Environment for Juice Production
/ [Kim, Se-Ri;Shim, Won-Bo;Park, Seon-Ja;Ha, Kwang-Soo;Yoon, Hae-Suk;Ha, Sang-Do;Kim, Keun-Sung;Lee, Kyu-Ho;Kim, Min-Gon;Kim, Kwang-Yup;Kim, Cheol-Ho;Chung, Duck-Hwa;] / Korean Journal of Food Science and Technology
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5 |
Microbiological Quality Evaluation for Implementation of a HACCP System in Day-Care Center Foodservice Operations II. Focus on Non-Heating Process
/ [;;] / Journal of Nutrition and Health
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6 |
Effects of Electrolyzed Water and Chlorinated Water on Sensory and Microbiological Characteristics of Lettuce
/ [Lee Seung-Hyun;Jang Myung-Sook;] / Korean journal of food and cookery science
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7 |
Usage Status Survey on Some Essential Facilities, Equipment and Documentary Records for HACCP Implementation in Contract Foodservices
/ [Moon, Hye-Kyung;Ryu, Kyung;] / Journal of the Korean Society of Food Science and Nutrition
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8 |
Verification of the HACCP System in School Foodservice Operations - Focus on the Microbiological Quality of Foods in Non-Heating Process -
/ [;;] / Journal of the Korean Society of Food Science and Nutrition
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9 |
Seasonal Changes of Microbiological Counts and Sanitation State on the Surface of Foodservice Facilities and Utilities
/ [Kim, Ji-Hyun;Kim, Yi-Sun;Han, Ji-Sook;] / Journal of the Korean Society of Food Science and Nutrition
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10 |
Evaluation of Microbiological Hazard of Cooking Utensils and Environment of Large Foodservice Establishments in Daegu city
/ [Nam Eun-Jeong;Kang Young-Jae;Lee Yeon-Kyung;] / Food Science and Preservation
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11 |
A Microbiological Analysis and Hazard Factor Evaluation of Food Utensils and Fixtures of Food Service Operations in Schools
/ [Park, Sung-Jun;Hong, Sung-Ho;Lee, Anne Ha-Young;Kim, Cheol-Ju;Kim, Su-Jin;Kim, Sung-Kyoon;Ko, Gwang-Pyo;] / Journal of Environmental Health Sciences
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12 |
Microbiological Quality Assessment of Bibimbap Production Flow in Elementary School Foodservice
/ [Kim, Bok-Ran;Chae, Sung-Ju;] / Journal of the Korean Home Economics Association
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13 |
Microbiological Evaluations on the Facilities and Utilities of Korean Restaurants
/ [Jeong, Dong-Kwan;] / Journal of the Korean Society of Food Science and Nutrition
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14 |
Microbiological Hazard Analysis for HACCP System Application to Hospitals Foodservice Operations
/ [Lee, Byung-Doo;Kim, Jang-Ho;Kim, Jeong-Mok;Kim, Du-Woon;Rhee, Chong-Ouk;Eun, Jong-Bang;] / Journal of the Korean Society of Food Science and Nutrition
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15 |
Assessment of microbial contamination levels of elementary school classrooms as foodservice environments
/ [Kim, Sun-A;Yi, Hae-Chang;Kim, Eun-Mi;Lee, Min-A;Park, Ji-Ae;Kim, Jeong-Weon;] / Korean journal of food and cookery science
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16 |
Survey on Practical use of Sanitizers and Disinfectants on Food Utensils in Institutional Foodservice
/ [Lee, Yu-Si;Lee, Seong-Hee;Ryu, Kyung;Kim, Yong-Soo;Kim, Hyung-Il;Choi, Hyun-Chul;Jeon, Dae-Hoon;Lee, Young-Ja;Ha, Sang-Do;] / Journal of Food Hygiene and Safety
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17 |
Assessment of Microbial Quality on the Preparation of Stir-Fried Dried-Shrimp with Garlic stems in the Meal Service Operation for the Elderly
/ [Kim, Hae-Young;] / Journal of the Korean Society of Food Culture
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18 |
Survey on Practical use of Sanitizers and Disinfectants on Food Utensils in Institutional Foodservice
/ [Lee, Yu-Si;Lee, Seong-Hee;Ryu, Kyung;Kim, Yong-Soo;Kim, Hyung-Il;Choi, Hyun-Chul;Jeon, Dae-Hoon;Lee, Young-Ja;Ha, Sang-Do;] / Journal of Food Hygiene and Safety
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19 |
Analysis of Microbiological Hazards to Determine S. aureus Contamination Levels at School Foodservice Operations in Gyeonggi Province
/ [Kim, Eun-Jung;Choi, Jung-Hwa;Kwak, Tong-Kyung;] / Korean journal of food and cookery science
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20 |
Analysis of the School Foodservice Facilities & Sanitary Education (Seoul, Gyeonggi, Kangwon and Choongchung Areas in Korea)
/ [Kim, Gyoung-Mi;Lee, Sim-Yeol;] / Korean Journal of Community Nutrition
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21 |
The Microbiological Assessment and Identification of Food Utensils and Food Service Facilities in School
/ [Hong, Seung-Hee;] / Journal of Food Hygiene and Safety
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22 |
Evaluation and Reduction of Microbiological Hazard of Spoon and Spoon Case Carried by Nursery School Children
/ [Kim, Jung-Beom;Park, Yong-Bae;Kim, Ki-Cheol;Kim, Dae-Hwan;Kang, Suk-Ho;Lim, Young-Sik;Park, Po-Hyun;Yoon, Mi-Hye;Lee, Jong-Bok;] / Journal of the Korean Society of Food Science and Nutrition
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23 |
Importance-Performance Analysis about Sanitation Management Items at General Hospital Foodservice Operations
/ [Song, Youn-Ji;Bae, Hyun-Joo;] / Korean journal of food and cookery science
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24 |
Effectiveness of a Dry Kitchen System on Controlling the Microbiological Safety of Food and Contact Surfaces
/ [Chang, Hye-Ja;Ko, Eun-Seon;Ju, Se-Young;] / Food Science and Biotechnology
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