편의점 판매용 김밥 도시락 생산 및 유통과정의 품질개선을 위한 연구

Time-temperature relationship and microbiological quality were assessed and critical control points were identified through hazard analysis during the phases of production in two different packaged meals (Dosirak) manufacturing establishments (A, B:Kim Pab). Microbiological tests on foods, equipment...