The Development of HACCP-Based Standardized Recipe and the Quality Assessment of Cook/Chilled Soy Sauce Glazed Mackerel (쿡췰(Cook/Chill)시스템을 이용한 고등어조림의 HACCP 레시피 개발 및 생산과정의 품질평가)
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- Korean journal of food and cookery science
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- v.13 no.5
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- pp.592-601
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- 1997