| 摘要 |
The identification plate (1), esp. for a food produced by fermentation, consists of a casein-based supporting layer (3) which is at least partially buried in the upper surface of the food prod. (2) and has at least one label (4) attached to its exposed surface. The label carries markings on its upper surface (42), is made from an inert plastic material to form an anti-fungal and/or anti-bacterial barrier, and is covered by a transparent protective film (5) which is also attached to the supporting layer. The label, which is attached to the supporting layer by a food-grade adhesive, can be used to carry a bar code, while its transparent covering film is made from a polymer and esp. polyethylene.
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