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Q45771287-D25D1557-B5F6-4DDA-9A18-28C8D455DCBE
Q45771287-D25D1557-B5F6-4DDA-9A18-28C8D455DCBE
BestRank
Statement
http://www.wikidata.org/entity/statement/Q45771287-D25D1557-B5F6-4DDA-9A18-28C8D455DCBE
Simulated restaurant cook exposure to emissions of PAHs, mutagenic aldehydes, and particles from frying bacon.
P2860
Q45771287-D25D1557-B5F6-4DDA-9A18-28C8D455DCBE
BestRank
Statement
http://www.wikidata.org/entity/statement/Q45771287-D25D1557-B5F6-4DDA-9A18-28C8D455DCBE
rank
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type
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Statement
wasDerivedFrom
790688e24acf0633deb495bd693a57272817873b
P2860
Comparison of volatile aldehydes present in the cooking fumes of extra virgin olive, olive, and canola oils.