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Dioxins and dioxine-like compounds in the food supply. Strategies to decrease exposure

✍ Scribed by Niels Skovgaard

Book ID: 113645137
Publisher: Elsevier Science
Year: 2004
Tongue: English
Weight: 52 KB
Volume: 97
Category: Article
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2004.07.003

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