- Title: Subtitle
- The effect of egg albumin on the solubility of thallous salts at 25° C
- Creators
- Carold F Bjork - State University of Iowa
- Contributors
- W. G. Eversole (Chair) - State University of Iowa
- Resource Type
- Dissertation
- Degree Awarded
- Doctor of Philosophy (PhD), State University of Iowa
- Degree in
- Chemistry
- Publisher
- University of Iowa
- Number of pages
- 28 leaves
- Copyright
- No known copyright restrictions
- Comment
This PDF was created as part of a mass digitization project. If you encounter image quality issues affecting usability, please contact lib-digitization@uiowa.edu.
- Language
- English
- Academic Unit
- Thesis and Dissertation Archive
- Record Identifier
- 9985153205802771
Dissertation
The effect of egg albumin on the solubility of thallous salts at 25° C
University of Iowa
Doctor of Philosophy (PhD), State University of Iowa
1939
Details
Metrics
1 Record Views