An improved method of preparing and preserving meat for use in metabolism experiments.

被引：0
|
作者：
Gies, WJ [1 ]
机构：
[1] Columbia Univ, Lab Phys Chem, Coll Phys & Surg, New York, NY USA
来源：
AMERICAN JOURNAL OF PHYSIOLOGY | 1901年 / 5卷 / 04期
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D O I：
暂无
中图分类号：
Q4 [生理学];
学科分类号：
071003 ;
摘要：
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页码：235 / 239
页数：5
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