| 1. | Pah soil analysis . determination of polycyclic aromatic hydrocarbons
土壤分析.多环芳香烃 |
| 2. | Stationary source emissions - sampling and measurement of polycyclic aromatic hydrocarbons and tars at emission
固定源辐射.辐射时多环芳香烃和焦油的取样和测量 |
| 3. | Stationary source emissions - determination of gas and particle - phase polycyclic aromatic hydrocarbons - sampling
固定源辐射.气体和粒子相多环芳香烃的测定.取样 |
| 4. | Stationary source emissions - determination of gas and particle - phase polycyclic aromatic hydrocarbons - part 1 : sampling
固定源排放.气相和粒相多环芳香烃的测定.第1部分:取样 |
| 5. | Ambient air - determination of particle - phase polycyclic aromatic hydrocarbons by high performance liquid chromatography iso 16362 : 2005
环境空气.高效液相色谱分析法测定粒相多环芳香烃 |
| 6. | Pah water quality - determination of 15 polycyclic aromatic hydrocarbons in water by hplc with fluorescence detection after liquid - liquid extraction
水质.在液体对液体萃取后用hplc荧光检测对水中的15个多环芳香烃 |
| 7. | Stationary source emissions - determination of gas and particle - phase polycyclic aromatic hydrocarbons - sample preparation , clean - up and determination
固定源辐射.气相和粒子相多环芳香烃的测定.样品准备净化和测定 |
| 8. | Stationary source emissions - determination of gas and particle - phase polycyclic aromatic hydrocarbons - part 2 : sample preparation , clean - up and determination
固定源辐射.气体和粒子相位多环芳香烃的测定.第2部分:样品制备清洁和测定 |
| 9. | Standard test method for determination of gaseous and particulate polycyclic aromatic hydrocarbons in ambient air collection on sorbent - backed filters with gas chromatographic mass spectrometric analysis
环境空气中气态和颗粒多环芳香烃测定的标准试验方法 |
| 10. | 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” 。 |
