The simple carbohydrates and the glucosides / by E. Frankland Armstrong.

  • Edward Frankland Armstrong
Date:
1910
Catalogue details

Licence: In copyright

Credit: The simple carbohydrates and the glucosides / by E. Frankland Armstrong. Source: Wellcome Collection.

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    EDITED BY R. H. ADERS PLIMMER, D.Sc. AND F. G. HOPKINS, M.A., M.B., D.Sc., F.R.S. Royal 8vo. THE DEVELOPMENT AND PRESENT POSI- TION OF BIOLOGICAL CHEMISTRY. By F. Gowland Hopkins, M.A., M.B., D.Sc., F.R.S. THE NATURE OF ENZYME ACTION. By W. M. Bayliss, D.Sc., F.R.S. 3s. net. THE CHEMICAL CONSTITUTION OF THE PROTEINS. By R. H. Aders Plimmer, D.Sc. In Two Parts. Part I., 3s. net; Part II., 2s. 6d. net. THE GENERAL CHARACTERS OF THE PRO- TEINS. By S. B. Schryver, Ph.D., D.Sc. 2S. 6d. net. THE VEGETABLE PROTEINS. By Thomas B. Osborne, Ph.D. 3s. 6d. net. THE SIMPLE CARBOHYDRATES AND THE GLUCOSIDES. By E. Frankland Armstrong, D.Sc., Ph.D. THE POLYSACCHARIDES. By Arthur R. Ling, F.I.C. THE FATS. By J. B. Lbathbs, D.Sc. COLLOIDS. By W. B. Hardy, M.A., F.R.S. ALCOHOLIC FERMENTATION. By A. Harden, D.Sc., F.R.S. LONGMANS, GREEN, AND CO., LONDON, NEW YORK, BOMBAY, AND CALCUTTA.
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