Über den Stickstoffgehalt des Fleisches

Über den Stickstoffgehalt des Fleisches

Author(s):
Schenk, Samuel Leopold, 1840-1902 author
Contributor(s):
Bernard, Claude, 1813-1878, former owner
Publication:
Wien : Aus der k. k. Hof- und Staatsdruckerei, [1870]
Language(s):
German
Format:
Text
Subject(s):
Meat -- analysis
Nitrogen -- analysis
Genre(s):
Address
Copyright:
The National Library of Medicine believes this item to be in the public domain. (More information)
Extent:
8 pages
Binding Note:
NLM copy, binding stamped Claude Bernard.
Illustrations:
Charts
NLM Unique ID:
101745814 (See catalog record)
OCLC no.:
1099190030
Permanent Link:
http://resource.nlm.nih.gov/101745814