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Ochratoxin A in traditional dry-cured meat products produced from sub-chronic-exposed pigs

Jelka Pleadin1, Nina Perši, Dragan Kovačević

  • 1a Croatian Veterinary Institute , Laboratory for Analytical Chemistry , Zagreb , Croatia.

Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
|August 30, 2013
PubMed

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