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IDENTIFICATION OF THE VOLATILE SULFUR COMPONENTS OF COOKED CABBAGE AND THE NATURE OF THE PRECURSORS IN THE FRESH VEGETABLE

✍ Scribed by GEORGE P. DATEO; RICHARD C. CLAPP; D. A. M. MACKAY; ERIC J. HEWITT; TORSTEN HASSELSTROM

No coin nor oath required. For personal study only.

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