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푸드뱅크 기탁식품의 안전성 확보를 위한 HACCP 제도 적용
Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 김철재 | - |
| dc.contributor.author | 박현신 | - |
| dc.contributor.author | 배현주 | - |
| dc.contributor.author | 이지해 | - |
| dc.contributor.author | 양일선 | - |
| dc.contributor.author | 강혜승 | - |
| dc.date.available | 2021-02-22T16:33:20Z | - |
| dc.date.issued | 2002-05 | - |
| dc.identifier.issn | 1225-7060 | - |
| dc.identifier.issn | 2288-7148 | - |
| dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/16555 | - |
| dc.format.extent | 14 | - |
| dc.language | 한국어 | - |
| dc.language.iso | KOR | - |
| dc.publisher | 한국식생활문화학회 | - |
| dc.title | 푸드뱅크 기탁식품의 안전성 확보를 위한 HACCP 제도 적용 | - |
| dc.title.alternative | Implementation of HACCP System for Safety of Donated Food in Foodbank Organization | - |
| dc.type | Article | - |
| dc.publisher.location | 대한민국 | - |
| dc.identifier.bibliographicCitation | 한국식생활문화학회지, v.17, no.3, pp 315 - 328 | - |
| dc.citation.title | 한국식생활문화학회지 | - |
| dc.citation.volume | 17 | - |
| dc.citation.number | 3 | - |
| dc.citation.startPage | 315 | - |
| dc.citation.endPage | 328 | - |
| dc.identifier.kciid | ART000887671 | - |
| dc.description.isOpenAccess | N | - |
| dc.description.journalRegisteredClass | kciCandi | - |
| dc.identifier.url | https://scienceon.kisti.re.kr/srch/selectPORSrchArticle.do?cn=JAKO200203041568898&SITE=CLICK | - |
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