O-11
PESTICIDE RESIDUES IN CEREAL BASED PROCESSED FOOD
Mrs. Mette Erecius Poulsen1
1National Food Institute, Technical University of Denmark, Lyngby, Denmark

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ORAL PRESENTATION - O-11

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O – 10 DATABASES ON PROCESSING FACTORS – BENEFITS AND LIMITATIONS
O – 12 PROCESSING FACTORS IN DIETARY EXPOSURE ASSESSMENT – ONE STEP CLOSER TO REALITY

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