Analysis of polycyclic aromatic hydrocarbons in the commercial edible oils and its environmental risk evaluation
碩士 === 嘉南藥理科技大學 === 環境工程與科學系暨研究所 === 97 === After heating, drying and fumigation processes, food can produce polycyclic aromatic hydrocarbons (PAHs) which have been confirmed to have carcinogenicity. There were many researches studied on PAHs in food, however, not many studies focused on edible oil....
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/43fd75 |