Preparation of blood globin through carboxymethyl cellulose chromatography
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb00999.x/fullpdf
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1. A spectroscopic study of haematin compounds in the Soret region
2. Protein concentrates from slaughter animal blood
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4. Studies on the structure of hemoglobin I. Physicochemical properties of human globin
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