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Effects of temperature, patty thickness and fat content on the production of mutagens in fried ground beef

✍ Scribed by Knize, M.G.; Andresen, B.D.; Healy, S.K.; Shen, N.H.; Lewis, P.R.; Bjeldanes, L.F.; Hatch, F.T.; Felton, J.S.

No coin nor oath required. For personal study only.

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