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Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods

✍ Scribed by Husam Alomirah; Sameer Al-Zenki; Suad Al-Hooti; Sahar Zaghloul; Wajih Sawaya; Nisar Ahmed; Kurunthachalam Kannan

No coin nor oath required. For personal study only.

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