patulin造句

• Determination of patulin in apple and hawthorn products
  苹果和山楂制品中展青霉素的测定
• Method for the determination of patulin in beverage for export
  出口饮料中棒曲霉素的检验方法
• Review on the controlling and determination methods of patulin
  新型肉干加工工艺及质量控制方法研究
• Hygienic standard for tolerance limits of patulin in apple and hawthorn products
  苹果和山楂制品中展青霉素限量卫生标准
• Apple juice and apple based drinks . cider . determination patulin content
  苹果汁和苹果基饮料.苹果汁.棒曲霉素含量的测定
• Study on the relationship between the spore number of p . expansum and its output of patulin
  展青霉孢子数与棒曲霉毒素含量关系的研究
• The department and the consumer council announce the results of a collaborative study on patulin in apple juice
  本署与消费者委员会公布共同研究苹果汁含霉菌毒素的结果。
• Foodstuffs - determination of patulin in clear and cloudy apple juice and puree - hplc method with liquid liquid partition clean - up ; german version en 14177 : 2003
  食品.澄清和浑浊苹果汁和果泥中棒曲霉素的测定.液体
• Hplc foodstuffs - determination of patulin in clear and cloudy apple juice and puree - hplc method with liquid liquid partition clean - up
  食品.澄清和浑浊苹果汁和果泥中棒曲霉素的测定.液-液分离提纯的高效液相色谱法
• Hplc foodstuffs - determination of patulin in clear and cloudy apple juice and puree - hplc method with liquid liquid partition clean - up
  食品.澄清和混浊苹果汁和果泥中棒曲霉素的测定.液体或液体分溶提纯的高效液相色谱法
• The mycotoxins found to occur significantly in naturally contaminated foods and feeds include the aflatoxins , ochratoxin a , zearalenone , patulin , and fumonisins
  在天然污染食物饲料中，主要出现的霉菌毒素包括黄曲霉毒素赭曲霉毒素a玉米赤霉烯酮棒曲霉素伏马镰孢毒素。
• The mycotoxins found to occur significantly in naturally contaminated foods and feeds include the aflatoxins , ochratoxin a , zearalenone , patulin , and fumonisins
  在天然污染食物、饲料中，主要出现的霉菌毒素包括黄曲霉毒素、赭曲霉毒素a 、玉米赤霉烯酮、棒曲霉素、伏马镰孢毒素。
• During 2003 , the department embarked on risk assessment projects on acrylamide in food , dietary exposure to mercury of secondary school students salmonella in egg and egg products , polycyclic aromatic hydrocarbons in barbecued meat , patulin in apple juices and 3 - monochloropropane - 1 , 2 - diol in savoury products other than soy sauce . the last two projects were conducted in collaboration with the consumer council
  年内，本署进行的风险评估研究有： “食物的丙烯胺含量” “中学生从食物摄取到汞的情况” “蛋及蛋制品内的沙门氏菌” “烤肉内的多环芳香烃” “苹果汁含霉菌毒素”及“调味酱料不包括豉油的氯丙二醇含量” 。