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Onyango, A.A., Lalah, J.O. and Wandiga, S.O. (2012) The Effect of Local Cooking Methods on Polycyclic Aromatic Hydrocarbons (PAHs) Contents in Beef, Goat Meat, and Pork as Potential Sources of Human Exposure in Kisumu City, Kenya. Polycyclic Aromatic Compounds, 32, 656-668.
https://doi.org/10.1080/10406638.2012.725195

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