The proteids of the egg yolk
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Author
Contributions
- Campbell, George F. fl.1900 - Contributor
- Connecticut Agricultural Experiment Station. Laboratory - Contributor
- Royal College of Surgeons of England - Contributor
Publication
1900 - s.n., New Haven (Conn.), No place, unknown, or undetermined
Language
English
Word Count
87,000 words, Guess
Page Count
348 pages
Identifiers
- Internet Archiveb22469795
- Open LibraryOL26282372M
Subjects
Topics
ProteinsEggs, chemistry
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