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THE EFFECTS OF SEVERAL METHODS OF FISH PREPARATION ON RESIDUES OF POLYCHLORINATED BIPHENYLS AND SENSORY CHARACTERISTICS IN STRIPED BASS

✍ Scribed by GERTRUDE ARMBRUSTER; KENNETH G. GEROW; WALTER H. GUTENMANN; CHERYL B. LITTMAN; DONALD J. LISK

No coin nor oath required. For personal study only.

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