阿摩線上測驗
4. Which of the below is NOT the factors mentioned above that affect the formation of HCAs?
(A) cooking time and cooking temperature
(B) Cooking method
(C) Post-treatment technique
(D) Fat content and type of cooking oil
答案：登入後查看
統計： A(0), B(0), C(1), D(0), E(0) #3356800
統計： A(0), B(0), C(1), D(0), E(0) #3356800
