DETERMINATIONS OF THREONINE IN MEXICAN FOODS AND IN OTHER PRODUCTS

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dc.contributor.authorGIRAL, JOSE
dc.contributor.authorECHEGOYEN M, BLANCA
dc.date.accessioned2026-05-28T16:46:47Z
dc.date.issued1976
dc.description.abstractMorphologic changes due to disintegration of the stroma of human erythrocytes found in skin tissue fluid from pinta lesions were observed with the electron microscope The tissue fluid was concentrated by low speed centrifugation first in saline soln, th
dc.description.paginacion300 -
dc.description.procedenciaLOC
dc.format.discursoArtículo
dc.format.extent1
dc.identifier.issn0185-0806
dc.identifier.urihttps://ahcm.cinvestav.mx/handle/ahcm/27474
dc.language.isoEspañol
dc.numero.secuencia27471
dc.publisherHospital General, CD MEXICO, DF, MEX
dc.relation.ispartofseriesVol. 9
dc.source.revistafuenteCIENCIA MEXICO
dc.subjectDETERMINATIONS, THREONINE, MEXICAN, FOODS, PRODUCTS
dc.subject.categoriaprincipalCIENCIAS MEDICAS
dc.subject.disciplinaCIENCIAS CLINICAS
dc.subject.subdisciplinaPATOLOGIA CLINICA
dc.titleDETERMINATIONS OF THREONINE IN MEXICAN FOODS AND IN OTHER PRODUCTS
dc.title.alternativeCIENC MEX

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