Total Dietary Studies and Food Safety Assessment in Taiwan-Food Preservatives as an Illustration
謝顯堂(Dennis Paul Hsien-Tang Hsieh), 黃惠煐(Hui-Ying Huang), 凌明沛(Min-Pei Ling), 陳玉舜(Yuh-Shuen Chen), 黃亮瓅(Liang-Li Huang), 吳秋樺(Chiu-Hua Wu), 倪詩蓓(Shih-Pei Ni), 洪慧娟(Hui-Chuan Hung), 江舟峰(Chow-Feng Chiang)
Published in Yàowu shi͡p︡in fenxi (01.12.2012)
Published in Yàowu shi͡p︡in fenxi (01.12.2012)
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Chinese Cooking with Ionic Seasonings May Enhance Migration of Perfluorooctanic Acid from Food Contact Articles
江舟峰(Chow-Feng Chiang), 謝顯堂(Dennis P. H. Hsieh), 許惠琄(Hui-Chuan Hsu), 張嘉津(Chia-Ching Chang), 凌明沛(Min-Pei Ling), 黃亮瓅(Liang-Li Huang), 陳邦維(Pang-Wei Chen), 江光華(Kung-Hua Chiang)
Published in 藥物食品分析 (01.12.2012)
Published in 藥物食品分析 (01.12.2012)
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Journal Article
Chinese Cooking with Ionic Seasonings May Enhance Migration of Perfluorooctanic acid from Food Contact Articles
江舟峰(Chow-feng Chiang), 謝顯堂(Dennis P. h. hsieh), 許惠琄(hui-Chuan hsu), 張嘉津(Chia-Ching Chang), 凌明沛(Min-Pei Ling), 黃亮瓅(Liang-Li huang), 陳邦維(Pang-wei Chen), 江光華(Kung-hua Chiang)
Published in 藥物食品分析 (01.12.2012)
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Published in 藥物食品分析 (01.12.2012)
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Total Dietary Studies and Food Safety Assessment in Taiwan-Food Preservatives as an Illustration) level of an analyte. This ratio, known as the hazard index (HI), must be less ) level of an analyte. This ratio,known as the hazard index (HI), must be less
謝顯堂(DENNIS PAUL HSIENTANG HSIEH), 黃惠煐(HUI-YING HUANG), 凌明沛(MIN-PEI LING), 陳玉舜(YUH-SHUEN CHEN), 黃亮瓅(LIANG-LI HUANG), 吳秋樺(CHIU-HUA WU), 倪詩蓓(SHIH-PEI NI), 洪慧娟(HUI-CHUAN HUNG), 江舟峰(CHOW-FENG CHIANG)
Published in 藥物食品分析 (01.12.2012)
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Published in 藥物食品分析 (01.12.2012)
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台灣膳食暴露評估模型之電腦系統開發與應用:以有機磷農藥殘留為例
蔡經綸(Ching-Lun Tsai), 余雅芳(Ya-Fang Yu), 陳建志(Chien-Chih Chen), 周詠勝(Yung-Sheng Chou), 倪詩蓓(Shih-Pei Ni), 張嘉津(Chia-Chin Chang), 江舟峰(Chow-Feng Chiang)
Published in 台灣公共衛生雜誌 (01.10.2016)
Published in 台灣公共衛生雜誌 (01.10.2016)
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