http://scholars.ntou.edu.tw/handle/123456789/5065| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.author | Chen, H. | en_US |
| dc.contributor.author | Liou, B. K. | en_US |
| dc.contributor.author | Dai, F. J. | en_US |
| dc.contributor.author | Pei-Ting Chuang | en_US |
| dc.contributor.author | Chen, C. S. | en_US |
| dc.date.accessioned | 2020-11-19T05:54:45Z | - |
| dc.date.available | 2020-11-19T05:54:45Z | - |
| dc.date.issued | 2020-05 | - |
| dc.identifier.issn | 0956-7135 | - |
| dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/5065 | - |
| dc.relation.ispartof | Food Control | en_US |
| dc.title | 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 | en_US |
| dc.type | journal article | en_US |
| dc.identifier.doi | 10.1016/j.foodcont.2019.107071 | - |
| dc.identifier.doi | <Go to ISI>://WOS:000517659100038 | - |
| dc.identifier.url | <Go to ISI>://WOS:000517659100038 | |
| dc.relation.journalvolume | 111 | en_US |
| item.cerifentitytype | Publications | - |
| item.openairetype | journal article | - |
| item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
| item.fulltext | no fulltext | - |
| item.grantfulltext | none | - |
| crisitem.author.dept | College of Life Sciences | - |
| crisitem.author.dept | Institute of Food Safety and Risk Management | - |
| crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
| crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
| crisitem.author.parentorg | College of Life Sciences | - |
| 顯示於： | 食品安全與風險管理研究所 | |
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