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

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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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中图分类号：

Q4 [生理学];

学科分类号：

071003 ;

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页码：235 / 239

页数：5

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