A Study on Microbiological Quality & Safty Control of Hard-boiled Mackerel served by a Industry Foodservice Establishment (II) (산업체 급식소에서 제공되는 고등어조림의 미생물적 품질 관리에 관한 연구(II))
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- Korean journal of food and cookery science
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- v.5 no.2
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- pp.35-41
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- 1989