1、Advance in determination of acrylamide in fried foods
油炸食品中丙烯酰胺分析方法研究進(jìn)展

2、HPLC Determination of Acrylamide in Fried and Barbecued Food
油炸及燒烤食品中丙烯酰胺的HPLC測(cè)定

3、STUDY ON PRODUCING ACRYLAMIDE BY MICROBIAL ENZYME CATALYSIS
微生物酶催化法生產(chǎn)丙烯酰胺的研究

4、Development of High Molecular Weight Acrylamide -DAC Copolymer
高分子量丙烯酰胺-DAC共聚物的研制

5、The green polymeric flocculant is prepared by starch grafting acrylamide in the research.
介紹了利用淀粉為基材，接枝丙烯酰胺制備環(huán)保型高分子絮凝劑的方法。

6、The homopolymer and the copolymer of acrylic acid and acrylamide is very useful and important.
丙烯酸、丙烯酰胺的均聚物和共聚物用途廣泛，是一類非常重要的高分子化合物。

7、The Committee recommended that efforts to reduce acrylamide concentrations in foods continue.
委員會(huì)建議繼續(xù)努力降低食品中的丙烯酰胺濃度。

8、Reduction of acrylamide in food.
減少食品中的丙烯酰胺。

9、The answers were used to estimate each woman's daily acrylamide intake.
答案用來評(píng)估每位婦女的日常丙烯酰胺攝入量。

10、Spinal and Cerebral Evoked Potential Studies on Acrylamide Workers
丙烯酰胺作業(yè)工人的脊髓及大腦誘發(fā)電位

11、Some kinetic parameters are studied about production of acrylamide by nitrile hydratase.
對(duì) * 水合酶在丙烯酰胺生產(chǎn)中的一些動(dòng)力學(xué)參數(shù)做了探討。

12、Acrylamide formed in some foods by high cooking temperatures.
丙烯酰胺產(chǎn)生于某些經(jīng)高溫烹制的食品。

13、Studies in animals have also shown that acrylamide causes reproductive problems and cancer.
對(duì)動(dòng)物的研究已經(jīng)表明，丙烯酰胺能夠引起生殖問題和癌癥。

14、Influence of Oxygen on the Reduced Copper Catalyst for Acrylamide Synthesis
丙烯酰胺合成中氧對(duì)還原銅催化劑性能的影響

15、They stop the actions of molecules like acrylamide before they get rolling.
他們會(huì)阻止丙烯醯胺這類分子的活動(dòng)。

16、Formation and reduction measure of acrylamide in fried food
油炸食品中丙烯酰胺的形成及減少措施

17、Food industry seeking ways to lower acrylamide levels in food.
食品工業(yè)設(shè)法降低食品中的丙烯酰胺含量。

18、The Commission approved measures for reducing the formation of acrylamide in food.
委員會(huì)核準(zhǔn)了關(guān)于減少食品中丙烯酰胺形成的措施。

19、Acrylamide is considered a possible human carcinogen.
據(jù)認(rèn)為，丙烯酰胺可能是一種人類致癌物。

acrylamide翻譯