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

Please use this identifier to cite or link to this item: http://scholars.ntou.edu.tw/handle/123456789/5065

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
Authors:	Chen, H. Liou, B. K. Dai, F. J. Pei-Ting Chuang Chen, C. S.
Issue Date:	May-2020
Journal Volume:	111
Source:	Food Control
URI:	http://scholars.ntou.edu.tw/handle/123456789/5065
ISSN:	0956-7135
DOI:	10.1016/j.foodcont.2019.107071 ://WOS:000517659100038
Appears in Collections:	食品安全與風險管理研究所

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