58

MICROWAVE AND CONVENTIONAL PRECOOKING OF HOT AND COLD PROCESSED PORK LOINS

Year:
1977
Language:
english
File:
PDF, 842 KB
english, 1977
96

The carbohydrate of ovalbumin

Year:
1961
Language:
english
File:
PDF, 640 KB
english, 1961
97

Determination of hexosamines

Year:
1961
Language:
english
File:
PDF, 342 KB
english, 1961
98

Glycopeptides from ovalbumin: the structure of the peptide chains

Year:
1962
Language:
english
File:
PDF, 787 KB
english, 1962
100

Effects of spinal cord transections on lordosis reflex in female rats

Year:
1977
Language:
english
File:
PDF, 903 KB
english, 1977