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1, indicating 90% removal of 137Cs. Degree of decrease in 137Cs during preservation and cooking of tofu demonstrated in this study will be useful for exposure assessment of 137Cs through oral intake of contaminated soybeans after processing and cooking.Coronavirus disease 2019 (COVID-19) is a global public health emergency. COVID-19 is most well known for affecting the respiratory system, although it can also result in several extrapulmonary manifestations. Limited literature is available regarding rhabdomyolysis in COVID-19. We report
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