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Observations of fractions prepared from thermally polymerized vegetable oils as related to their effects on the nutrition of the rat.

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:6969z4833
Date January 1954
CreatorsPritchard, Ernest. T.
ContributorsCommon, R. (Supervisor)
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationPid: 110142

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