Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleIDENTIFICATION OF THE VOLATILE SULFUR COMPONENTS OF COOKED CABBAGE AND THE NATURE OF THE PRECURSORS IN THE FRESH VEGETABLE.AuthorsDATEO, GEORGE P.; CLAPP, RICHARD C.; MACKAY, D. A. M.; HEWITT, ERIC J.; HASSELSTROM, TORSTENPublicationJournal of Food Science (Wiley-Blackwell), 1957, Vol 22, Issue 5, p440ISSN0022-1147Publication typeArticleDOI10.1111/j.1365-2621.1957.tb17501.x