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APA Citation
Mathisen, G. H., Alexander, J., Fæste, C. K., Husøy, T., Katrine Knutsen, H., Ørnsrud, R., & Steffensen, I. (2020). a ranking method of chemical substances in foods for prioritisation of monitoring, based on health risk and knowledge gaps. Food research international, 137, . http://access.bl.uk/ark:/81055/vdc_100115124249.0x000021