대한영양사협회학술지 (Journal of the Korean Dietetic Association)
- 제12권2호
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- Pages.157-171
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- 2006
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- 1225-9861(pISSN)
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- 2383-966X(eISSN)
대학급식에서 제공되는 통도라지 무침의 미생물학적 위해분석과 표준레시피 작성
Microbiological Hazard Analysis and Preparation of Standard Recipe for Bellflower Roots with Seasonings Served in a University Foodservice Operation
- Ryu, Gyeong (Dept. of Food & Nutrition, Dongnam Health College) ;
- Chae, Hyeon-Suk (Dept. of Food & Nutrition, Chungbuk National University) ;
- Kim, Un-Ju (Dept. of Food & Nutrition, Chungbuk National University)
- 발행 : 2006.05.02
초록
This study was intended to suggest HACCP-based standard recipe for bellflower roots, classified as no thermal cooking process, served in a university foodservice operation. The time-temperature and microbial contamination level in each cooking step were analyzed. The temperatures of bellflower root, peeled garlic and green onion at receiving were at 13.8