Seasonal Changes of Microbiological Counts and Sanitation State on the Surface of Foodservice Facilities and Utilities
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200414714207850.pdf
Reference2 articles.
1. Development of standardized inspections in restaurants using visual assessments and microbiological sampling to quantify the risks
2. Comparative study of visual inspections and microbiological sampling in premises manufacturing and selling high-risk foods
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2. Effectiveness of a dry kitchen system on controlling the microbiological safety of food and contact surfaces;Food Science and Biotechnology;2013-08
3. Evaluation and Reduction of Microbiological Hazard of Spoon and Spoon Case Carried by Nursery School Children;Journal of the Korean Society of Food Science and Nutrition;2011-01-31
4. Antioxidant Activity of Hwangki and Beni-Koji Extracts and Mixture;Journal of the Korean Society of Food Science and Nutrition;2011-01-31
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