Cite
HARVARD Citation
Sungur, Ş. et al. (2021). A comparison of levels of perfluorooctanoic acid (PFOA) and perfluorooctane sulfonic acid (PFOS) in raw and cooked fish. Toxin reviews. pp. 59-64. [Online].
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Sungur, Ş. et al. (2021). A comparison of levels of perfluorooctanoic acid (PFOA) and perfluorooctane sulfonic acid (PFOS) in raw and cooked fish. Toxin reviews. pp. 59-64. [Online].