Zobrazeno 1 - 10
of 32
pro vyhledávání: '"F. W. Tunnicliffe"'
Autor:
F. W. Tunnicliffe, Otto Rosenheim
Publikováno v:
British medical journal. 1(1936)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8fdb6760d077ccd39f5a48433f14526e
https://pubmed.ncbi.nlm.nih.gov/20757613
https://pubmed.ncbi.nlm.nih.gov/20757613
Autor:
F. W. Tunnicliffe
Publikováno v:
British medical journal. 1(1887)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ecdcede578891696e5b528856d5e8cae
https://pubmed.ncbi.nlm.nih.gov/20756835
https://pubmed.ncbi.nlm.nih.gov/20756835
Autor:
F. W. Tunnicliffe
Publikováno v:
The Journal of hygiene. 2(4)
The most important of the proteid constituents of milk is casein. From 70 to 90% of the total proteids of milk consists of this substance1. In milk, casein exists as a soluble calcium compound, which is not precipitated by boiling, but from which cas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf67ed86a3a8a96a08c0733e9c29d396
https://pubmed.ncbi.nlm.nih.gov/20474157
https://pubmed.ncbi.nlm.nih.gov/20474157
Autor:
F. W. Tunnicliffe
Publikováno v:
Brain. 16:445-451
n/a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f7052a27ea29e9991f70e256f5396fe
https://doi.org/10.1093/brain/16.3.445
https://doi.org/10.1093/brain/16.3.445
Autor:
F. W. Tunnicliffe
Publikováno v:
Transactions of the Medico-Legal Society for the yearÖ. :87-100
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10a6173468c4f7633862254dde98ac86
https://doi.org/10.1177/1051449x1100800107
https://doi.org/10.1177/1051449x1100800107
Autor:
F. W. Tunnicliffe, Otto Rosenheim
Publikováno v:
The Lancet. 152:198-203
n/a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1d577e765293ed050e16eb7e0f4fbcd
https://doi.org/10.1016/s0140-6736(01)98470-3
https://doi.org/10.1016/s0140-6736(01)98470-3
Autor:
F. W. Tunnicliffe
Publikováno v:
The Journal of Physiology. 20:51-54
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b08b911a43a044cad5a8e98e3bd8ed55
https://doi.org/10.1113/jphysiol.1896.sp000610
https://doi.org/10.1113/jphysiol.1896.sp000610
Autor:
T. Lauder Brunton, F. W. Tunnicliffe
Publikováno v:
The Journal of Physiology. 20:354-363
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c26c13305daaf2aacc1cee36217c41b
https://doi.org/10.1113/jphysiol.1896.sp000627
https://doi.org/10.1113/jphysiol.1896.sp000627
Autor:
Otto Rosenheim, F. W. Tunnicliffe
Publikováno v:
Journal of Hygiene. 1:168-201
Both boric acid and borax are extensively used as food preservatives, and much interest attaches to the question of their influence if any upon the general nutrition of the consumer, especially children. Although this method of preserving food has ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0a94480f4cc9793fd130570c4b7efbf
https://doi.org/10.1017/s0022172400000164
https://doi.org/10.1017/s0022172400000164
Autor:
F. W. TUNNICLIFFE
Publikováno v:
Nature. 52:603-605
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d41c8fa648dbf8718c7d7c0122687406
https://doi.org/10.1038/052603a0
https://doi.org/10.1038/052603a0