000423318 000__ 01160cam\a2200277Ia\4500
000423318 001__ 423318
000423318 005__ 20210513145703.0
000423318 006__ m\\\\\\\\u\\\\\\\\
000423318 007__ cr\cn|||||||||
000423318 008__ 030716s2003\\\\dcuab\\\sb\\\\000\0\eng\d
000423318 020__ $$z0309089611
000423318 035__ $$a(CaPaEBR)ebr10049172
000423318 035__ $$a(OCoLC)647300961
000423318 040__ $$aCaPaEBR$$cCaPaEBR
000423318 05014 $$aRA1242.D55$$bD573 2003eb
000423318 24500 $$aDioxins and dioxin-like compounds in the food supply$$h[electronic resource] :$$bstrategies to decrease exposure /$$cCommittee on the Implications of Dioxin in the Food Supply, Food and Nutrition Board, Institute of Medicine of the National Academies.
000423318 260__ $$aWashington, D.C. :$$bNational Academies Press,$$cc2003.
000423318 300__ $$a340 p. :$$bill., maps.
000423318 504__ $$aIncludes bibliographical references.
000423318 506__ $$aAccess limited to authorized users.
000423318 650_0 $$aDioxins$$xToxicology.
000423318 650_0 $$aFood contamination.
000423318 655_7 $$aElectronic books.$$2lcsh
000423318 852__ $$bebk
000423318 85640 $$3ProQuest Ebook Central Academic Complete$$uhttps://univsouthin.idm.oclc.org/login?url=http://site.ebrary.com/lib/usiricelib/Doc?id=10049172$$zOnline Access
000423318 909CO $$ooai:library.usi.edu:423318$$pGLOBAL_SET
000423318 980__ $$aEBOOK
000423318 980__ $$aBIB
000423318 982__ $$aEbook
000423318 983__ $$aOnline