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Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in smoked Frankfurter-type sausages depending on type of casing and fat content

✍ Scribed by Pöhlmann, Margarete; Hitzel, Alexander; Schwägele, Fredi; Speer, Karl; Jira, Wolfgang

No coin nor oath required. For personal study only.

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