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NTIS 바로가기생명과학회지 = Journal of life science, v.19 no.6 = no.110, 2009년, pp.751 - 755
이경아 (동아대학교 식품영양학과) , 이영아 (동아대학교 식품영양학과) , 박인식 (동아대학교 식품영양학과)
This study was attempted to provide basic data for effective sanitization of sprouts. Sanitization treatments were performed by dipping four sprouts (alfalfa, broccoli, clover and red radish) into chlorine water. Microbial analyses were composed of the total plate count (TPC), coliform count, and E....
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Jang, M. S. 2007. Reduction of microbial contamination of sprout vegetables by different washing and surface sterilization treatments. MS Thesis. Duksung university. Seoul
Jeon, I. K. and Y. K. Lee. 2003. Verification of the HACCP system in school foodserivice operations-focus on the microbiological quality of foods in non-heating process. Korean Soc. Food Sci. Nutr. 33, 1154-1161
Kazuo, A. 2004. pp. 129-148, Outbreak data analysis and characterization of bacterial food poisoning in Japan. The Korean Society of Foodservice Sanitation. 2004 Spring Symposium Book
Kim, H. Y. and J. M. Cha. 2002. A study for the quality of vegetable dishes without heat treament in food service establishments. Korean J. Soc. Food Cookery Sci. 18, 309-318
Kim, H. Y. and S. H. Ko. 2004. Studies in holding methods for quality assurance of salads served at foodservice institutions. Korean J. Soc. Food Cookery Sci. 20, 211-218
Kim, J. G., Y. Luo, and C. I. Lim. 2007. Effect of ozonated water and chlorine water wash on the quality and microbial de-contamination of fresh-cut carrot shreds. Korean J. Food Preserv. 14, 54-60
Kim, J. W. and S. H. Kim. 2005. Establishment of washing conditions for salad to reduce the microbial hazard. Korean J. Food Cookery Sci. 21, 703-708
Kim, Y. J., H. T. Park, and H. S. Han. 2006. Report of Korea Rural Economic Institute. Korea Rural Economic Institute, Korea
Kwak, T. K., E. S. Lyue, H. S. Lee, and W. S. Hong. 2007. Foodservice Management. 2nd ed. Shinkang. Seoul. Korea
Lee, S. H. and M. S. Jang. 2004. Effects of electrolyzed water and characteristics of lettuce. Korean J. Food Cookery Sci. 20, 499-507
Lee, S. J. and S. M. Lee. 2006. The study on the quality of pre-processed vegetables in school and institutional food-service. Korean J. Food Sci. Technol. 38, 628-634
Ministry of Education and Human Resource Deveolpment. 2004. Guide for hygine control of School food service
Park, K. J., J. H. Lim, J. H. Kim, J. W. Jung, J. H. Jo, and S. W. Jung. 2007. Reduction of microbial load on Radish (Raphanus sativus L) seeds by aqueous chlorine dioxide and hot water treatments. Korean J. Food Preserv. 14, 487-491
Shon, S. H. 2006. The modern food consumption phenomena and it's meaning in context of consumption culture. Korean J. Food Culture 21, 241-246
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