The protein constituents of egg white
Contributors: Campbell, George F. fl.1900; Connecticut Agricultural Experiment Station. Laboratory; Royal College of Surgeons of England
Publisher: [s.n.]
Published: 1900
Place of publication: New Haven, (Conn.)]
Language: eng
Number of pages: 375
Subjects: Ovalbumin; Eggs, chemistry; Proteins
Notes: Pages extracted from the annual report of the Connecticut Experimental Station, 1900.

Also printed in "Journal of the American Chemical Society" Vol 22 pp 422.

This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

The Royal College of Surgeons of England.