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Poster De Conférence Année : 2013

Impact of cooking conditions and fat content on the bioaccessibility of PCBs, PCDDs and PCDFs in meat products

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hal-03696910 , version 1 (16-06-2022)

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  • HAL Id : hal-03696910 , version 1

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Christelle Planche, Jérémy Ratel, Patrick Blinet, Erwan Engel. Impact of cooking conditions and fat content on the bioaccessibility of PCBs, PCDDs and PCDFs in meat products. 6th International Symposium on RECENT ADVANCES IN FOOD ANALYSIS, Nov 2013, Prague, Czech Republic. ⟨hal-03696910⟩

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