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S. Y. Chung, R. R. Yettella, J. S. Kim, K. Kwon, et al., “Effects of Grilling and Roasting on the Levels of Polycyclic Aromatic Hydrocarbons in Beef and Pork,” Food Chemistry, Vol. 129, No. 4, 2011, pp. 1420-1426.
doi:10.1016/j.foodchem.2011.05.092
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