摘要
本文从实质等同性概念提出的背景、产生发展的历史入手,介绍了实质等同性原则的内容和应用该原则时搜集处理数据的方法。进而又探讨了一概念在应用过程中出现的争议和局限,展望了实质等同性原则今后的应用发展前景。
Based on the background and the history of Substantial Equivalence,the idea of this concept and the methods of collecting and processing the data when using this concept were introduced.The controversy,limitation and perspective of applying Substantial Equivalence were further discussed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第9期95-98,共4页
Food Science
