01923nam 2200565Ia 450 991078028250332120230617012632.00-309-16720-51-280-17961-997866101796190-309-52548-9(CKB)111069351132962(OCoLC)60365114(CaPaEBR)ebrary10049172(SSID)ssj0000139398(PQKBManifestationID)11153207(PQKBTitleCode)TC0000139398(PQKBWorkID)10011924(PQKB)11416430(MiAaPQ)EBC3375867(Au-PeEL)EBL3375867(CaPaEBR)ebr10049172(OCoLC)923259543(EXLCZ)9911106935113296220030716d2003 uy 0engurcn|||||||||txtccrDioxins and dioxin-like compounds in the food supply[electronic resource] strategies to decrease exposure /Committee on the Implications of Dioxin in the Food Supply, Food and Nutrition Board, Institute of Medicine of the National AcademiesWashington, D.C. National Academies Pressc20031 online resource (340 p.) Bibliographic Level Mode of Issuance: Monograph0-309-08961-1 Includes bibliographical references.DioxinsToxicologyFood contaminationDioxinsToxicology.Food contamination.615.9/512National Academy of Sciences (U.S.).Committee on the Implications of Dioxin in the Food Supply.Institute of Medicine (U.S.).MiAaPQMiAaPQMiAaPQBOOK9910780282503321Dioxins and dioxin-like compounds in the food supply3816208UNINA