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Tetrachlorodibenzo-p-dioxin residue reduction through cooking/processing of restructured carp fillets
Stachiw, Nancy C., Zabik, Mary E., Booren, Alden M., Jabik, Matthew J.Volume:
36
Langue:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf00082a046
Date:
July, 1988
Fichier:
PDF, 677 KB
english, 1988