학교급식에 Cook/Chill System 적용을 위한 품질보증연구(II) - 돼지불고기 - (A Quality Assurance Study for the Application of Cook/Chill System in School Foodservice Operation (II) - Pork Bulgogi (Broiled Sliced Pork with Sauces) -)
-
- 한국식품위생안전성학회지
- /
- 제13권4호
- /
- pp.319-331
- /
- 1998