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Wrinch, D. (1952) Skeletal Units in Protein Crystals. Science, 115 (2987). 356-357 doi:10.1126/science.115.2987.356

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Reference TypeJournal (article/letter/editorial)
TitleSkeletal Units in Protein Crystals
JournalScience
AuthorsWrinch, D.Author
Year1952 (March 28)Volume115
Issue2987
PublisherAmerican Association for the Advancement of Science (AAAS)
DOIdoi:10.1126/science.115.2987.356
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Mindat Ref. ID2164145Long-form Identifiermindat:1:5:2164145:3
GUID0
Full ReferenceWrinch, D. (1952) Skeletal Units in Protein Crystals. Science, 115 (2987). 356-357 doi:10.1126/science.115.2987.356
Plain TextWrinch, D. (1952) Skeletal Units in Protein Crystals. Science, 115 (2987). 356-357 doi:10.1126/science.115.2987.356
In(1952, March) Science Vol. 115 (2987) American Association for the Advancement of Science (AAAS)

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Wrinch, D. (1952) Globulite units in protein crystals?. Acta Crystallographica, 5 (5) 694-695 doi:10.1107/s0365110x52001945
Jones, M. H., Jones, F. N. (1952) The Critical Frequency of Taste. Science, 115 (2987). 355-356 doi:10.1126/science.115.2987.355
(1952) Publications Received. Science, 115 (2987). 10 doi:10.1126/science.115.2987.10
(1952) Meetings & Conferences. Science, 115 (2987). 12 doi:10.1126/science.115.2987.12
(1952) News and Notes. Science, 115 (2987). 344-350 doi:10.1126/science.115.2987.344
NAHAS, G. (1952) Religion and Higher Education. Science, 115 (2987). 360 doi:10.1126/science.115.2987.360
Ambrose, J. A., Laskowski, M. (1952) Action of Chymotrypsin agr and Chymotrypsin B upon Several Protein Substrates. Science, 115 (2987). 358-359 doi:10.1126/science.115.2987.358
MARSHALL, C. E. (1952) Potentiometric Measurements in Colloidal Systems. Science, 115 (2987). 361-362 doi:10.1126/science.115.2987.361
GIBNEY, H. H. (1952) A Century of Geography. Science, 115 (2987). 3 doi:10.1126/science.115.2987.3
Wrinch, D. (1947) The Native Protein. Science, 106 (2743) 73-76 doi:10.1126/science.106.2743.73
PEARY, J. Y. (1952) Rejuvenation Re-evaluated. Science, 115 (2987). 360-361 doi:10.1126/science.115.2987.360-a
 
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