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Impact of home preparation and cooking methods on levels of dioxin and dioxin-like compounds in foods

Author: Feifei Wang; Karen Rideout; National Collaborating Centre for Environmental Health (Canada)
Publisher: Vancouver, B.C. : National Collaborating Centre for Environmental Health, 2010
Series: Evidence review (National Collaborating Centre for Environmental Health (Canada))
Edition/Format:   eBook : Document : English
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Wang, Feifei.
Impact of Home Preparation and Cooking Methods on Levels of Dioxin and Dioxin-Like Compounds in Foods : Evidence Review.
Vancouver : National Collaborating Centre for Environmental Health, ©2010
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Feifei Wang; Karen Rideout; National Collaborating Centre for Environmental Health (Canada)
ISBN: 9781926933054 1926933052
OCLC Number: 727111148
Description: 1 online resource (9 pages) : illustrations, digital file.
Series Title: Evidence review (National Collaborating Centre for Environmental Health (Canada))
Other Titles: Effets des méthodes de préparation et de cuisson des aliments à domicile sur les niveaux de dioxines et de composés de type dioxine dans les aliments
Responsibility: Feifei Wang, Karen Rideout.
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