Biological and Chemical Hazards Factor Analysis for CCP(Critical Control Point) in Fried Process of Fried Noodles (유탕면류의 유탕공정 중 중요관리점(CCP)을 위한 미생물학적, 화학적 위해요소분석)
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- Journal of the Korea Academia-Industrial cooperation Society
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- v.13 no.8
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- pp.3578-3585
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- 2012