A STUDY IN FOOD ALLERGY: THE RELATIONSHIP BETWEEN THE ALLERGIC ACTIVITY AND THE PROTEIN FRACTIONIZATION OF SELECTED FOODS.

Description

DISSERTATION (DR.P.H.)--THE UNIVERSITY OF MICHIGAN

Links & Downloads

1. http://catalog.hathitrust.org/api/volumes/oclc/68302140.html

Tags

HEALTH SCIENCES, PUBLIC HEALTH

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/645006438
Date	January 1936
Creators	Engelfried, John Jacob,
Source Sets	OCLC
Language	English
Detected Language	English