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pro vyhledávání: '"Tsai-JhenLin"'
Autor:
Tsai-JhenLin, 林采蓁
100
The aim of this study is to assess the characteristics of polycyclic aromatic hydrocarbons (PAHs) emitted from repeated frying processes and impacts arising from the change on frying oil qualities. This study selected the most widely used co
The aim of this study is to assess the characteristics of polycyclic aromatic hydrocarbons (PAHs) emitted from repeated frying processes and impacts arising from the change on frying oil qualities. This study selected the most widely used co
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/85719693335898814153
