Open AccessRadiation and Processing for Reducing the Toxicity of Polychlorinated Biphenyls in Foods.
Author(s) -
Mahmood Khan
Publication year - 1975
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_disstheses.2839
Subject(s) - toxicity , environmental chemistry , environmental science , toxicology , food science , chemistry , organic chemistry , biology
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