최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.35 no.2, 2006년, pp.224 - 230
박신영 (중앙대학교 식품공학과) , 최진원 (중앙대학교 식품공학과) , 연지혜 (중앙대학교 식품공학과) , 이민정 (중앙대학교 식품공학과) , 하상도 (중앙대학교 식품공학과) , 박기환 (중앙대학교 식품공학과) , 문은숙 (소비자시민의 모임) , 고명희 (소비자시민의 모임) , 이지현 (연세대학교 식품영양과학연구소) , 조유선 (동남보건대학 식품영양과) , 류경 (동남보건대학 식품영양과)
Microbial contamination levels and legal preservative appropriation in child foods sampled from the neighborhood of elementary schools were investigated. Contamination levels of total aerobic bacteria in seasoned dried fish slices, bread and snacks, sausages, sugar products and dumplings were
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
KFDA. 2004. Foodborne Illness Statistics. Korea Food and Drug Administration, Seoul, Korea
Stevenson KE, Bernard DT. 1999. HACCP: A Systematic Approach to Food Safety. 3rd ed. The Food Processors Institute, Washington, DC, USA. p 6
Mayes T, Mortimore S. 2001. Making the Most HACCP. Woodhead Pub. Ltd., Cambridge, UK. p 2
KFDA. 2004. Surveillance Report on Child's Favorite Foods. March 30, 2004
Korea Food and Drug Administration. 2005. Food Code. Seoul, Korea. p 295
Maddux RL, Koehne G. 1982. Identification of Staphylococcus hyicus with the API Staph. strip. J Clin Micro-biol 15: 984-986
Solberg M, Buckalew JJ, Chen CM, Schaffner DW, O'Neil K, McDowell J, Post LS, Boderck M. 1990. Microbiological safety assurance system for food service facilities. Food Technol 44: 68-73
Hajime S. 1995. Increase in host resistance by lactic acid bacteria. 9th International academic symposium-lactic acid bacteria and health. The Korean Public Health Association. p 31-48
Chung HK, Yeum G, Kim KS, Oh MC, Choi DJ. 2004. Food and Microbiology. In Food Hygiene. Chung HK, Yeum G, Kim KS, Oh MC, Choi DJ, eds. Kwangmoonkag, Inc., Seoul, Korea. p 29-60
Chang DS, Shin DH, Jung DH, Lee IS. 2003. Bacterial food poisoning. In Food Hygiene. Chang DS, Shin DH, Jung DH, Lee IS, eds. Chungmoongak, Inc., Seoul, Korea. p 71-111
Shim SK, Lee YK, Ju NY, Heo NY. 2003. Food poisoning. In Practical Food Hygiene. Shim SK, Lee YK, Ju NY, Heo NY, eds. Jinroyeongusa, Inc., Seoul, Korea. p 53-57
Walls I, Scatt VN. 1997. Use of predictive microbiology food safety risk assessment. Int J Food Microbiol 36: 97-102
Granum PE. 2001. Bacillus cereus. In Food Microbiology: Fundamentals and Frontiers. 2nd ed.? Doyle MP, Beuchat LR, Montville TJ, eds. American Society for Microbiology Press, Washington, DC, USA. p 373-381
Lim JH, Kim YH, Ahn YT, Kim HU. 2000. Studies on the contamination and inhibition of Bacillus cereus in domestic raw milk and milk products. J Anim Sci Technol 42: 215-222
Andersson A, Ronner U, Granum PE. 1995. What problems does the food industry have with the spore-forming pathogens Bacillus cereus and Clostridium perfringens? Int J Food Microbiol 28: 145-155
USDA/FSIS. 2004. Chapter 12. Examination of meat and poultry products for Bacillus cereus. U.S. Department of Agriculture/Food Science & Inspection Service Micro-biology Laboratory Guidebook. Available from http:// www.fsis.usda.gov. Accessed Oct. 25, 2004
Korea Food and Drug Administration. 2005. Food Additive Code. Seoul, Korea. p 153
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.