Über die Gerinnungspunkte des Eier-, Serum- und...

European Food Research and Technology 1911 / 06 Vol. 21; Iss. 11

Über die Gerinnungspunkte des Eier-, Serum- und Milchalbumins sowie des Serumglobulins in ammonsulfathaltigen Lösungen

Karl Micko
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Volume:
21
Language:
german
Pages:
9
DOI:
10.1007/bf02003657
Date:
June, 1911
File:
PDF, 1.59 MB
german, 1911
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