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서울, 경기지역 도시락 제조업체의 위생실태 및 도시락 생산의 품질개선을 위한 연구 KCI 등재

A Study for the Improvement of the Sanitary Condition.and the Quality of Packaged Meals(Dosirak) Produced in. Packaged Meal Manufacturing Establishments in Seoul city and Kyungki-do Province

계승희, 윤석인, 박희순, 심우창, 곽동경
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한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)
Vol.3 No.3 (1988.09)
pp.117-129
한국식품위생안전성학회 (Korean Society of Food Hygiene and Safety)
키워드
Packaged mealsDosirakSanitary conditionTime-temperatureMicrobiological qualityand Hazard Analysi8 and Critical control points
저자
  • 계승희(한국식품공업협회 식품연구소) | Seung-Hee Kye (Food Research Institute, Korea Foods Industry Associaion, Seoul 137-070, Korea)
  • 윤석인(한국식품공업협회 식품연구소) | Suk-In Yoon (Food Research Institute, Korea Foods Industry Associaion, Seoul 137-070, Korea)
  • 박희순(한국식품공업협회 식품연구소) | Hee-SoonPark (Food Research Institute, Korea Foods Industry Associaion, Seoul 137-070, Korea)
  • 심우창(한국식품공업협회 식품연구소) | Woo-Chang Shim (Food Research Institute, Korea Foods Industry Associaion, Seoul 137-070, Korea)
  • 곽동경(연세대학교 가정대학) | Tong-Kyung Kwak (Dept. of Food & Nutrition, College of Home Economics, Yonsei University, Seoul, Korea)
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