The control of persistent organic chemical residues in the human food chain using hazard analysis by critical control points.

被引：0
|
作者：
Beck, AJ [1 ]
Ropkins, K [1 ]
机构：
[1] Univ London Wye Coll, Ashford TN25 5AH, Kent, England
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1999年 / 217卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
029-ENVR
引用
收藏
页码：U723 / U723
页数：1
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