A.3%~5% B.7%~10% C.13%~15% D.17%~19%
A.使食品腐敗變質 B.造成急、慢性中毒 C.致畸、致癌、致突變 D.內分泌腺紊亂
A.3%~5% B.7%~10% C.11%~15% D.17%~19%