Item Details

The Chemistry of Flesh: Methods for the Determination of Creatinin and Creatin in Meats and Their Products

Grindley, Harry Sands
Format
Book; Online; EBook
Published
[S.l.], 1907.
Language
English
Description
309-15 p. ; cm.
Mode of access: Internet.
Notes
From the Journal of biological chemistry, vol. 2, no. 4.
Logo for Copyright Not EvaluatedCopyright Not Evaluated
Technical Details

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    a| The chemistry of flesh : b| methods for the determination of creatinin and creatin in meats and their products.
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    a| [S.l.], c| 1907.
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    a| 309-15 p. ; c| cm.
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    a| From the Journal of biological chemistry, vol. 2, no. 4.
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