{"title":"Food-associated intoxicants.","authors":"J. Hall, L. Collins, G. Barrowman, J. Barrowman","doi":"10.1007/978-1-4615-3314-6_7","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":76370,"journal":{"name":"Progress in food & nutrition science","volume":"5 9","pages":"1-43"},"PeriodicalIF":0.0000,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"5","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Progress in food & nutrition science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/978-1-4615-3314-6_7","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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