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Mutagens from the cooking of food: I. Improved extraction and characterization of mutagenic fractions from cooked ground beef

✍ Scribed by J.S. Felton; S. Healy; D. Stuermer; C. Berry; H. Timourian; F.T. Hatch; M. Morris; L.F. Bjeldanes

No coin nor oath required. For personal study only.

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