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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.13 no.2, 2006년, pp.234 - 240
남은정 (경북대학교 식품영양학과) , 강영재 , 이연경 (경북대학교 식품영양학과)
The purpose of this study was to evaluate microbiologically cooking utensils, equipment employees, and environment in 12 large Korean, Western, Chinese, and Japanese restaurant. Microbiological testing was conducted for pathogens including E. coli, Samolnella, L. monocytogenes, S. aureus, E. coli O1...
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