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Hämoglobin und Myoglobin

  • Reiner Hamm
Part of the Handbuch der Lebensmittelchemie book series (LEBENSMITTEL, volume 1)

Zusammenfassung

A. Hämoglobin (J. Wyman 1948; R. Lemberg u. J. W. Legge 1949; G. Blix u. Mitarb. 1951; H. A. Itano 1957; CIBA 1958; E. Margoliash 1961).

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Bibliographie

  1. Brix, G., K. Felix, W. Grassmann u. J. Trepke: Eiweißstoffe. In: Physiologische Chemie. Bd. I. Hrsg. von B. Flaschenträger u. E. Lehnartz. S. 584–776. Berlin-GöttingenHeidelberg: Springer 1951.Google Scholar
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Zeitschriftenliteratur

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Copyright information

© Springer-Verlag Berlin Heidelberg 1965

Authors and Affiliations

  • Reiner Hamm
    • 1
  1. 1.KulmbachDeutschland

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