The Freezing Point of Yolk and White of Egg: Note on the Foregoing
- 期刊名称Proceedings of the Royal Society of London. Series B, Containing Papers of a Biological Character
- 作者William Hardy
- 卷第112卷
- 期第779期
- 印刷ISSN0950-1193
- 文件大小260.51KB
- 发表时间1933-04-1
- DOI10.2307/81598
- 页码477-479
The Freezing Point of Yolk and White of EggHale, H. P.; Hardy, W. · Proceedings of the Royal Society B: Biological Sciences · 1933
The Freezing Point of Yolk and White of Egg: Note on the ForegoingHardy, W. · Proceedings of the Royal Society B: Biological Sciences · 1933
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