方案摘要
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参考标准 |
Researchers in Sweden, the U.K., and Norway have reported finding the chemical acrylamide in certain foods. The acrylamide appears to form as a byproduct of certain cooking processes, such as frying. FDA scientists have developed a method to measure acrylamide levels in foods. The FDA is posting this method on its website to provide other researchers the opportunity to review and use the method.
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