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OSMOTIC RELATIONSHIPS IN THE HEN'S EGG
Data have been given to illustrate the difficulty of obtaining consistent freezing point data with a viscous fluid such as the yolk of the hen's egg and a technique has been described for obtaining reproducible and accurate results consistently. Further freezing point data have been given which...
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| Hovedforfatter: | |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
The Rockefeller University Press
1933
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2141231/ https://ncbi.nlm.nih.gov/pubmed/19872725 |
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