Study on the risks of metal detection in food solid seasoning powder and liquid sauce to meet the core concepts of ISO 22000:2018 based on the Taiwanese experience

請用此 Handle URI 來引用此文件： http://scholars.ntou.edu.tw/handle/123456789/5065

標題:	Study on the risks of metal detection in food solid seasoning powder and liquid sauce to meet the core concepts of ISO 22000:2018 based on the Taiwanese experience
作者:	Chen, H. Liou, B. K. Dai, F. J. Pei-Ting Chuang Chen, C. S.
公開日期:	五月-2020
卷:	111
來源出版物:	Food Control
URI:	http://scholars.ntou.edu.tw/handle/123456789/5065
ISSN:	0956-7135
DOI:	10.1016/j.foodcont.2019.107071 ://WOS:000517659100038
顯示於：	食品安全與風險管理研究所

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