Impacts of cooking technique on polychlorinated biphenyl and polychlorinated dioxins/furan concentrations in fish and fish products with intake estimates
Journal of agricultural and food chemistry, 2013-01, Vol.61 (4), p.989 [Peer Reviewed Journal]EISSN: 1520-5118 ;DOI: 10.1021/jf304010n ;PMID: 23237106
Digital Resources/Online E-Resources
|
||||
 |
INSPIRE LIBRARY - TON DUC THANG UNIVERSITY |  |
(84-028) 37 755 057 | Feedback |
| 19 Nguyen Huu Tho St. Dist.7, HCM |  |
thuvien@tdtu.edu.vn | ||