Frequent intake of acrylamide contained frying or baked food did what level of potential harm to human body and its principle are the first issue of hygienical toxicology.
经常食用含丙烯酰胺的油炸烧烤食品对人体存在潜在危害，其毒性作用机理及预防是食品卫生学面临的重要课题。
Frequent intake of acrylamide contained frying or baked food did what level of potential harm to human body and its principle are the first issue of hygienical toxicology.
经常食用含丙烯酰胺的油炸烧烤食品对人体存在潜在危害，其毒性作用机理及预防是食品卫生学面临的重要课题。
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