date:Jan 09, 2019
ysical and chemical indicators.
If the time is too long, we can do accelerated test in high temperature and humidity environment, and then use the formula to calculate, such as 3 months to simulate 1 year.
If the experiment proves that a year and a half is OK, then the shelf life may be set as one year, because in reality, food may experience fluctuations in temperature and humidity, changes in light, transport turbulence and so on, which requires an insurance factor.
After the general produc