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HARVARD Citation
Powers, S. et al. (2017). Acrylamide levels in potato crisps in Europe from 2002 to 2016. Food additives & contaminants. 34 (12), pp. 2085-2100. [Online].
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Powers, S. et al. (2017). Acrylamide levels in potato crisps in Europe from 2002 to 2016. Food additives & contaminants. 34 (12), pp. 2085-2100. [Online].