Hydrolysis of legumin from the pea
By: by Thomas B. Osborne and S.H. Clapp
Contributors: Clapp, S.H.; Royal College of Surgeons of England
Publisher: s.n.
Published: 1907
Place of publication: S.l
Language: eng
Number of pages: 225
Subjects: Hydrolysis; Plant Legumin Protein; Peas, chemistry
Notes: "Received for publication, May 9, 1907" -- on t.p.

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.