01213nam a2200265Ia 4500001001200000003000800012006001900020007001500039008004100054020001500095040002100110035002000131050002800151245025300179260005800432300002600490504004100516533015200557650002500709650002400734655002900758710001700787856012600804999001700930ebr10049172CaPaEBRm        u        cr cn|||||||||030716s2003    dcuab   sb    000 0 eng d  z0309089611  aCaPaEBRcCaPaEBR  a(OCoLC)6036511414aRA1242.D55bD573 2003eb00aDioxins and dioxin-like compounds in the food supplyh[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.  aWashington, D.C. :bNational Academies Press,cc2003.  a340 p. :bill., maps.  aIncludes bibliographical references.  aElectronic reproduction.bPalo Alto, Calif. :cebrary,d2009.nAvailable via World Wide Web.nAccess may be limited to ebrary affiliated libraries. 0aDioxinsxToxicology. 0aFood contamination. 7aElectronic books.2local2 aebrary, Inc.40uhttp://site.ebrary.com/lib/rucke/Doc?id=10049172zAn electronic book accessible through the World Wide Web; click to view  c76498d76498