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Garbusov, V.; Rehfeld, G.; Wölm, G.; Golovnja, R.V.; Rothe, M., Volatile sulfur compounds contributing to meat flavour. Part 1. Components identified in boiled meat, Nahrung, 1976, 20, 3, 235-241, https://doi.org/10.1002/food.19760200302 . [all data]