Mixture risk assessment and prioritization for the Taiwanese population exposed to aldehydes
碩士 === 國立陽明大學 === 食品安全及健康風險評估研究所 === 107 === Frying is a popular method of cooking and processing foods where edible oil is used as the heat transfer medium, in direct contact with the food. It is known that the degradation of edible oils through triglycerides in frying processes generates many harm...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2019
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| Online Access: | http://ndltd.ncl.edu.tw/handle/dju68f |