LEADER 01923nam  2200565Ia 450 
001 9910780282503321
005 20230617012632.0
010   $a0-309-16720-5
010   $a1-280-17961-9
010   $a9786610179619
010   $a0-309-52548-9
035   $a(CKB)111069351132962
035   $a(OCoLC)60365114
035   $a(CaPaEBR)ebrary10049172
035   $a(SSID)ssj0000139398
035   $a(PQKBManifestationID)11153207
035   $a(PQKBTitleCode)TC0000139398
035   $a(PQKBWorkID)10011924
035   $a(PQKB)11416430
035   $a(MiAaPQ)EBC3375867
035   $a(Au-PeEL)EBL3375867
035   $a(CaPaEBR)ebr10049172
035   $a(OCoLC)923259543
035   $a(EXLCZ)99111069351132962
100   $a20030716d2003      uy             0
101 0 $aeng
135   $aurcn|||||||||
181   $ctxt
182   $cc
183   $acr
200 00$aDioxins and dioxin-like compounds in the food supply$b[electronic resource] $estrategies to decrease exposure /$fCommittee on the Implications of Dioxin in the Food Supply, Food and Nutrition Board, Institute of Medicine of the National Academies
210   $aWashington, D.C. $cNational Academies Press$dc2003
215   $a1 online resource (340 p.) 
300   $aBibliographic Level Mode of Issuance: Monograph
311   $a0-309-08961-1 
320   $aIncludes bibliographical references.
606   $aDioxins$xToxicology
606   $aFood contamination
615  0$aDioxins$xToxicology.
615  0$aFood contamination.
676   $a615.9/512
712 02$aNational Academy of Sciences (U.S.).$bCommittee on the Implications of Dioxin in the Food Supply.
712 02$aInstitute of Medicine (U.S.).
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910780282503321
996   $aDioxins and dioxin-like compounds in the food supply$93816208
997   $aUNINA