The chemistry of hemoglobin and myglobin in relation to the color of meat /

Bibliographic Details
Main Author:	Draudt, Howard Ned
Language:	English
Published:	The Ohio State University / OhioLINK 1955
Subjects:	Chemistry Hemoglobin Meat
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=osu1485788768423907

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spelling	ndltd-OhioLink-oai-etd.ohiolink.edu-osu14857887684239072021-08-03T06:39:47Z The chemistry of hemoglobin and myglobin in relation to the color of meat / Draudt, Howard Ned Chemistry Hemoglobin Meat 1955 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1485788768423907 http://rave.ohiolink.edu/etdc/view?acc_num=osu1485788768423907 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.
collection	NDLTD
language	English
sources	NDLTD
topic	Chemistry Hemoglobin Meat
spellingShingle	Chemistry Hemoglobin Meat Draudt, Howard Ned The chemistry of hemoglobin and myglobin in relation to the color of meat /
author	Draudt, Howard Ned
author_facet	Draudt, Howard Ned
author_sort	Draudt, Howard Ned
title	The chemistry of hemoglobin and myglobin in relation to the color of meat /
title_short	The chemistry of hemoglobin and myglobin in relation to the color of meat /
title_full	The chemistry of hemoglobin and myglobin in relation to the color of meat /
title_fullStr	The chemistry of hemoglobin and myglobin in relation to the color of meat /
title_full_unstemmed	The chemistry of hemoglobin and myglobin in relation to the color of meat /
title_sort	chemistry of hemoglobin and myglobin in relation to the color of meat /
publisher	The Ohio State University / OhioLINK
publishDate	1955
url	http://rave.ohiolink.edu/etdc/view?acc_num=osu1485788768423907
work_keys_str_mv	AT draudthowardned thechemistryofhemoglobinandmyglobininrelationtothecolorofmeat AT draudthowardned chemistryofhemoglobinandmyglobininrelationtothecolorofmeat
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The chemistry of hemoglobin and myglobin in relation to the color of meat /

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