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Effects of Cooking on Concentrations of Polychlorinated Dibenzo- p -dioxins and Related Compounds in Fish and Meat

✍ Scribed by Hori, Tsuguhide; Nakagawa, Reiko; Tobiishi, Kazuhiro; Iida, Takao; Tsutsumi, Tomoaki; Sasaki, Kumiko; Toyoda, Masatake

No coin nor oath required. For personal study only.

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