The Seasonal Microbiological Quality Assessment of Kimbap(seaweed roll) Production flow in Foodservice facilities for Univ. students - HACCP model - (대학생 대상 급식시설의 김밥 생산과정에 따른 계절별 미생물적 품질평가)
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- Korean journal of food and cookery science
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- v.14 no.4
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- pp.367-374
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- 1998