4.1.1 “愛”燒烤 - 烹煮過程中產生的毒性物質 - 多環芳香族碳氫化合物(PAH)

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From the course by National Taiwan University
食品安全與毒理 (Food Safety & Toxicology)
19 ratings
National Taiwan University
19 ratings

Meet the Instructors

  • 姜至剛
    姜至剛
    副教授 (Associate Professor)
    醫學院 毒理學研究所(Institute of Toxicology)

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