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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.17 no.3, 2002년, pp.315 - 328
박현신 (숙명여자대학교 식품영양학과) , 배현주 (숙명여자대학교 식품영양학과) , 이지해 (숙명여자대학교 식품영양학과) , 양일선 (연세대학교 식품영양학과) , 강혜승 (연세대학교 식품영양학과) , 김철재 (숙명여자대학교 식품영양학과)
The purpose of this study was to analyze the problems arising from the actual conditions of the Foodbank, and to implement the HACCP system as a solution in terms of increasing the safety of donated food within the Foodbank. In order to apply HACCP system, the entire Foodbank working process such as...
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