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Food Additives and Contaminants was previously published as Food Additives & Contaminants: Part A.

Publisher: Taylor and Francis Ltd

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Volume 22, Number 1, January 2005

Comparison of contaminant and residue levels in organic and conventional milk and meat products from Northern Italy
pp. 9-14(6)
Authors: Ghidini, S.; Zanardi, E.; Battaglia, A.; Varisco, G.; Ferretti, E.; Campanini, G.; Chizzolini, R.

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Elimination of pesticides in olive oil by refining using bleaching and deodorization
pp. 23-30(8)
Authors: Ruiz Méndez, M. V.; Pérez De La Rosa, I.; Jiménez Márquez, A.; Uceda Ojeda, M.

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Determination of trichothecenes in duplicate diets of young children by capillary gas chromatography with mass spectrometric detection
pp. 48-55(8)
Authors: Schothorst, R. C.; Jekel, A. A.; Van Egmond, H. P.; de Mul, A.; Boon, P. E.; Van Klaveren, J. D.

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Consumers' ability to discriminate aflatoxin-contaminated Brazil nuts
pp. 56-64(9)
Authors: Marklinder, I.; Lindblad, M.; Gidlund, A.; Olsen, M.

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Bisphenol A in canned foods in New Zealand: An exposure assessment
pp. 65-72(8)
Authors: Thomson, B. M.; Grounds, P. R.

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Evaluation of migration models that might be used in support of regulations for food-contact plastics
pp. 73-90(18)
Authors: Begley, T.; Castle, L.; Feigenbaum, A.; Franz, R.; Hinrichs, K.; Lickly, T.; Mercea, P.; Milana, M.; O'Brien, A.; Rebre, S.; Rijk, R.; Piringer, O.

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