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来源:雅诚德英语网
Based on this evaluation FAO and WHO recommend that efforts to reduce acrylamide levels in foodstuffs should continue.
根据这一评价,粮农组织和世卫组织建议继续努力降低食品中的丙烯酰胺含量。
Based on this evaluation FAO and WHO recommend that efforts to reduce acrylamide levels in foodstuffs should continue.
根据这一评价,粮农组织和世卫组织建议继续努力降低食品中的丙烯酰胺含量。