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Guideline for the establishment of use-by date and best-before date in foods

被引：0
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作者：
Maitani, T [1 ]
机构：
[1] Natl Inst Hlth Sci, Setagaya Ku, Tokyo 1588501, Japan
来源：
JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN | 2005年 / 46卷 / 03期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：J198 / J202
页数：5
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