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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.23 no.5, 2007년, pp.589 - 600
박성희 (연세대학교 생활과학대학 식품영양학과) , 노재민 (연세대학교 생활과학대학 식품영양학과) , 장혜자 (단국대학교 자연과학대학 식품영양학과) , 강영재 (연세대학교 생활과학대학 식품영양학과) , 곽동경 (연세대학교 생활과학대학 식품영양학과)
Recently, with the rapid expansion of the franchise restaurants, ensuring food safety has become essential for restaurant growth. Consequently, the need for food safety training and related material is in increasing demand. In this study, we identified potentially hazardous risk factors for ensuring...
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