The amino acid composition of proteins and foods. Second edition: By Richard J. Block, Associate in the Department of Physiology and Biochemistry, New York Medical College, New York City; and Diana Bulling. Charles C Thomas, Springfield, Illinois, 1951. xxxviii + 576 pp. Price $10.50

✍ Scribed by M.S. Dunn

• Book ID: 118839420
• Publisher: Elsevier Science
• Year: 1952
• Tongue: English
• Weight: 306 KB
• Volume: 40
• Category: Article
• ISSN: 0003-9861
• DOI: 10.1016/0003-9861(52)90143-4