Selecting Cooking Methods to Decrease Persistent Organic Pollutant Concentrations in Food of Animal Origin Using a Consensus Decision-Making Model

Author： Tan Xiao Gong Zaiwu Huang Minji Wang Zhou-Jing

Publisher： MDPI

E-ISSN： 1660-4601|14|2|187-187

ISSN： 1660-4601

Source： International Journal of Environmental Research and Public Health, Vol.14, Iss.2, 2017-02, pp. : 187-187

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