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