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Polycyclic Aromatic Hydrocarbons in Smoked Meats

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    Šimko, P. (2009). Polycyclic Aromatic Hydrocarbons in Smoked Meats. In: Toldrá, F. (eds) Safety of Meat and Processed Meat. Food Microbiology and Food Safety. Springer, New York, NY. https://doi.org/10.1007/978-0-387-89026-5_13

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