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European Food Research and Technology A, Vol. 218, Iss. 2, 2004-01 ,pp. : 208-212

Springer Publishing Company

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Gas chromatography-mass spectrometry (GC-MS) method for the determination of 16 European priority polycyclic aromatic hydrocarbons in smoked meat products and edible oils

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Polycyclic Aromatic Hydrocarbons in Fresh and Cold-Smoked Atlantic Salmon Fillets

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