최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.19 no.4, 2004년, pp.185 - 192
김혜영 (이화여자대학교 식품영양학과) , 박재영 (이화여자대학교 식품영양학과) , 정덕화 (경상대학교 응용생명하교) , 오상석 (이화여자대학교 식품영양학과)
Generic HACCP models for bakery products may help HACCP implementation at the wholesale bakery production lines easier. When baking, the internal temperature of bakery products went up to
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Lee, B.H., Huh, K.S., Kim, I.H.: Establishment of Hygienic Standards for Pizza Restaurant Based on HACCP Concept-Focused on Pizza Production. J. Food Sci. Technol. 36(1): 174-182 (2004)
Lee, Y.W., Hong, J.H.: Epidemic characteristics of food poisoning outbreaks reported in Korea, 1981-1989. Korean J. Food Hyg. 5: 205-212 (1990)
KFDA: Outbreak Present State nad Preventive Measures of Food Poisoning. KFDA, Seoul, Korea (2000)
Chun, S.J.: The example of HACCP(Hazard Analysis Critical Control Point) system introduce and safety control guide. Food Sci. Ind. 26(3): 17-31 (1993)
Kang, Y.J.: What is HACCP. Food Sci. Ind. 26: 4-16 (1993)
NACMCF, HACCP Principles and Application Guidlines, J. food Protection, 61: 1246-1259 (1998)
NACMCF, 1998, Principles of Risk Assessment for illness caused by Foodbome Biological Agents, J. Food Protection, 61: 1071-1074 (1998)
Yang, J.S.: Food safety and HACCP. Food Sci. Ind 30(4): 172-182 (1997)
Kye, S.H.: Hazard analysis and critical control points of onedish meal prepared at Korean restaurants: naeng-myeun(cold noodles) and pi-bim bab(mixed rice). Korean J. Food Cult. 10: 167-174 (1995)
Kwak, D.K., Kim, S.H., Park, S.J., Cho, Y.S., Choi, E.H.: The improvement of the sanitary productionand distribution practices for packaged meals (kimpab) marketed in convenience stores using hazard analysis critical control point (HACCP) System. Korean J. Fd. Hyg. Safety. 11(3): 177-187 (1996)
Kang, Y.J: Food safety control and HACCP system. Food Sci. Ind. 29(1): 11-14 (1996)
※ AI-Helper는 부적절한 답변을 할 수 있습니다.