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Effects of various cooking methods and food components on bioaccessibility of mercury from fish

✍ Scribed by Ousséni Ouédraogo; Marc Amyot

Book ID: 116451449
Publisher: Elsevier Science
Year: 2011
Tongue: English
Weight: 444 KB
Volume: 111
Category: Article
ISSN: 0013-9351
DOI: 10.1016/j.envres.2011.09.018

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