Languages
Pages
Legal
5/25/2018 5BH5 .pdf
1/38
5/25/2018 5BH5 .pdf
2/38
5/25/2018 5BH5 .pdf
3/38
CONTEN
TS
1
1.1 4
2
2.1 8
2.2 10
2.3 122.4 14
2.5 16
3
3.1 20
3.2 22
3.3 24
3.4 26
4
4.1 30
4.2 32
4.3 34
4.4 36
4.5 38
4.6 40
4.7 42
5/25/2018 5BH5 .pdf
4/38
5
5.1 46
5.2 48
5.3 50
5.4 52
5.5 54
5.6 56
5.7 58
5.8 60
6
6.1 64
6.2 66
6.3 68
6.4 70
7
7.1 74
7.2 76
7.3 78
7.4 80
7.5 82
7.6 84
7.7 86
7.8 88
5/25/2018 5BH5 .pdf
5/38
8
8.1 92
8.2 94
8.3 96
8.4 98
8.5 100
8.6 102
8.7 104
8.8 1068.9 108
9
9.1 112
9.2 114
9.3 116
9.4 118
9.5 120
10
10.1 124
10.2 126
10.3 128
11
11.1 132
11.2 134
11.3 136
5/25/2018 5BH5 .pdf
6/38
11.4 138
11.5 140
11.6 142
11.7 144
12
12.1 148
12.2 15012.3 152
12.4 154
12.5 156
12.6 158
13
13.1 162
13.2 164
13.3 166
13.4 168
13.5 170
14
14.1 174
14.2 176
14.3 178
14.4 180
14.5 182
14.6 184
5/25/2018 5BH5 .pdf
7/38
15
15.1 188
15.2 190
15.3 192
15.4 194
15.5 196
15.6 198
15.7 200
15.8 202
16
16.1 206
16.2 208
16.3 210
16.4 212
16.5 214
16.6 216
16.7 218
16.8 220
16.9 222
17
17.1 226
17.2 228
17.3 230
17.4 232
5/25/2018 5BH5 .pdf
8/38
18
18.1 236
5/25/2018 5BH5 .pdf
9/38
2
5/25/2018 5BH5 .pdf
10/38
1.2.
3.4.1.
2.3.4.5.
20%80%
5/25/2018 5BH5 .pdf
11/38
4
5/25/2018 5BH5 .pdf
12/38
(1)(2)Lake Superior State University
5/25/2018 5BH5 .pdf
13/38
GMP
5/25/2018 5BH5 .pdf
14/38
GMP
EMBA
5/25/2018 5BH5 .pdf
15/38
GMP
CNS
GMP
GMP
5/25/2018 5BH5 .pdf
16/38
GMP
(1)
(2)
GMP
GMP
GMP
5/25/2018 5BH5 .pdf
17/38
GMP
5/25/2018 5BH5 .pdf
18/38
5/25/2018 5BH5 .pdf
19/38
5/25/2018 5BH5 .pdf
20/38
1
1.1
5/25/2018 5BH5 .pdf
21/38
1
1.1
GMPGMP
5/25/2018 5BH5 .pdf
22/38
54
+
5/25/2018 5BH5 .pdf
23/38
5/25/2018 5BH5 .pdf
24/38
2
2.1
2.2
2.3
2.4
2.5
5/25/2018 5BH5 .pdf
25/38
2
2.1
pH
1540
10
2
pH4.6pH4.6pH4.6
100pH4.6
120
pH
785634
5/25/2018 5BH5 .pdf
26/38
9
8
deterioration
0.9
0.88
0.8
0.75
0.65
1.0
Aw
5/25/2018 5BH5 .pdf
27/38
2
2.2
5%2030%
45%67.5%
70%
0.65
1023
101/21/3
1018
ADIacceptable daily intake
C
5/25/2018 5BH5 .pdf
28/38
11
10
5/25/2018 5BH5 .pdf
29/38
2
2.3
80%20%4
18.41%2720.11%14.33%9.43%
5.8%
4.15%
18.25%
27
18.1%12.67%10%
1/32/3
60%32%21.6%18%
15.5%8.2%9.3%4.4%62.6%
44%32.2%13.4%
59.3%14.1%2.6%
85%
19%23%13%12%12%8%
6%22%15%10%6%8%5%34%
5%90%
251000
Arabica70%
Robasta30%33%
12%
20
33512437%
62.319%53.516%45%
25%30%
5/25/2018 5BH5 .pdf
30/38
13
123
311 500.309
610
123
510
123
35
123
115 5
39 Okta
410
45
FOB20%
12
5/25/2018 5BH5 .pdf
31/38
2
2.4
1. 1990
1
2.
3.
4.
OEMODM
5.
6.
7.
8.
5/25/2018 5BH5 .pdf
32/38
15
ODM
14
5/25/2018 5BH5 .pdf
33/38
2
2.5
1.2.3.4.
5.
CNS
CNS
http://www.cnsonline.com.tw/?node=search&locale=zh_TW
1.
2.
3. (1)
(2)(3)(4)(5)
(6)(7)(8)(9)(10)(11)
(12)
5/25/2018 5BH5 .pdf
34/38
1716
1.A
2.B
3.E
1.A
B
N.N.P.B.
P.B.
B.B.
1
.
2
.
3
.
1
.
2
.
2.
LDPE
3.
PVC
1.P
ET
6.
OPS
5.
PP
7.
POF
1.PET
2.
HDPE
3.
PVC
5.PP
6.
PS
7.PC
1.
2.
6.
PS
5.PP
5.PP
6.
HDPE
PLA
5/25/2018 5BH5 .pdf
35/38
5/25/2018 5BH5 .pdf
36/38
3
3.1
3.2
3.3
3.4
5/25/2018 5BH5 .pdf
37/38
3
3.1
rice flour
1
1.
2.
3.
4.2
5.
6.
50
7.
cooked sweet rice flour
150
3
5/25/2018 5BH5 .pdf
38/38
1063394
(02)2705-5066 (02)2706-6100
http://www.wunan.com.tw
wunanwunan.com. tw
01068953
/6
(04)2223-0891 (04)2223-3549
/290
(07)2358-702 (07)2350-236
20145
3 50
. . , 2014.05
.--
ISBN 978-957-11-7615-4
1.
463.12 103007458
5BH5
Top Related
