Microbiological Quality of Raw and Cooked Foods in Middle and High School Food Service Establishments
- DOI
- 10.3746/jkfn.2008.37.10.1343
- Published
- 2008-10-31
- Container
- Journal of the Korean Society of Food Science and Nutrition
- Publisher
- The Korean Society of Food Science and Nutrition
- Open access
- unknown
Credibility signals
uncertain Score 64/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.3746/jkfn.2008.37.10.1343,
title = {Microbiological Quality of Raw and Cooked Foods in Middle and High School Food Service Establishments},
author = {Myung-Hee Kim and Weon-Sun Shin},
year = {2008},
journal = {Journal of the Korean Society of Food Science and Nutrition},
doi = {10.3746/jkfn.2008.37.10.1343},
url = {https://doi.org/10.3746/jkfn.2008.37.10.1343}
}RIS
TY - JOUR TI - Microbiological Quality of Raw and Cooked Foods in Middle and High School Food Service Establishments AU - Myung-Hee Kim AU - Weon-Sun Shin PY - 2008 JO - Journal of the Korean Society of Food Science and Nutrition DO - 10.3746/jkfn.2008.37.10.1343 UR - https://doi.org/10.3746/jkfn.2008.37.10.1343 ER -
APA
Kim, M., & Shin, W. (2008). Microbiological Quality of Raw and Cooked Foods in Middle and High School Food Service Establishments. Journal of the Korean Society of Food Science and Nutrition. https://doi.org/10.3746/jkfn.2008.37.10.1343
Source records
- crossref · retrieved 2026-09-27T09:57:15.936Z