By finding out the formation process of acrylamide, its affecting factors and distribution patterns in food it is possible for us to explore what control measures should be taken, thus improving the cooking technology and the food preparation process.
By finding out the formation process of acrylamide, its affecting factors and distribution patterns in food it is possible for us to explore what control measures should be taken, thus improving the cooking technology and the food preparation process.
通过了解丙烯酰胺的形成过程、影响因素及其在食物中的分布规律，从而探讨应当采取的控制措施，为改进烹调工艺和食物制作过程服务。