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Determination of polycyclic aromatic hydrocarbon (PAH) levels in meat tissue of shrimp, anchovy and whiting for sale in various regions in Istanbul Province İstanbul İlinin Çeşitli bölgelerinde satışa sunulan karides, hamsi ve mezgit’in et dokusundaki polisiklik aromatik hidrokarbon (PAH) Düzeylerinin tespit edilmesi