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In: Food & Chemical Toxicology, Jg. 40 (2002-05-01), Heft 5, S. 573-592academicJournalZugriff:
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In: Food & Chemical Toxicology, Jg. 49 (2011-06-01), Heft 6, S. 1387-1393academicJournalZugriff:
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In: Food & Chemical Toxicology, Jg. 56 (2013-06-01), S. 81-92academicJournalZugriff:
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In: Food & Chemical Toxicology, Jg. 52 (2013-02-01), S. 143-152academicJournalZugriff:
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In: Food & Chemical Toxicology, Jg. 49 (2011-06-01), Heft 6, S. 1255-1260academicJournalZugriff:
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In: Food & Chemical Toxicology, Jg. 150 (2021-04-01), S. N.PAGacademicJournalZugriff:
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In: Food & Chemical Toxicology, Jg. 110 (2017-12-01), S. 333-339academicJournalZugriff:
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In: Food & Chemical Toxicology, Jg. 109 (2017-11-02), S. 836-846academicJournalZugriff:
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In: Food & Chemical Toxicology, Jg. 146 (2020-12-01), S. N.PAGacademicJournalZugriff:
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In: Food & Chemical Toxicology, Jg. 72 (2014-10-01), S. 90-97academicJournalZugriff:
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In: Food & Chemical Toxicology, Jg. 137 (2020-03-01), S. N.PAGacademicJournalZugriff:
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Does the addition of ingredients affect mercury and cadmium bioaccessibility in seafood-based meals?In: Food & Chemical Toxicology, Jg. 136 (2020-02-01), S. N.PAGacademicJournalZugriff:
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In: Food & Chemical Toxicology, Jg. 50 (2012-07-01), Heft 7, S. 2282-2288academicJournalZugriff:
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In: Food & Chemical Toxicology, Jg. 44 (2006-11-01), Heft 11, S. 1916-1921academicJournalZugriff: