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The proteins composition, structure, and function / Volume III :
Saved in:
| Corporate Author: | |
|---|---|
| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Published: |
[New York] :
Academic Press,
1965.
|
| Edition: | 2nd ed. |
| Physical Description: |
1 online resource. |
| Subjects: | |
| Online Access: | Elsevier - Click here for access |
MARC
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| 003 | OCoLC | ||
| 005 | 20210116032023.5 | ||
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| 007 | cr cnu---unuuu | ||
| 008 | 121210s1965 nyu ob 001 0 eng d | ||
| 020 | |a 9780123957252 |q (electronic bk.) | ||
| 020 | |a 0123957257 |q (electronic bk.) | ||
| 035 | |a (OCoLC)820719713 | ||
| 040 | |a OPELS |b eng |e pn |c OPELS |d E7B |d OCLCF |d OCLCQ |d LEAUB | ||
| 049 | |a COM6 | ||
| 050 | 4 | |a QP551 |b .P76 1965 | |
| 082 | 0 | 4 | |a 572/.6 |2 23 |
| 245 | 0 | 4 | |a The proteins. |n Volume III : |b composition, structure, and function / |c edited by Hans Neurath. |
| 250 | |a 2nd ed. | ||
| 264 | 1 | |a [New York] : |b Academic Press, |c 1965. | |
| 300 | |a 1 online resource. | ||
| 336 | |a text |b txt |2 rdacontent. | ||
| 337 | |a computer |b c |2 rdamedia. | ||
| 338 | |a online resource |b cr |2 rdacarrier. | ||
| 504 | |a Includes bibliographical references and indexes. | ||
| 588 | 0 | |a Published supplied information; title not viewed. | |
| 650 | 0 | |a Proteins. |0 https://id.loc.gov/authorities/subjects/sh85107666. | |
| 650 | 7 | |a Proteins. |2 fast |0 (OCoLC)fst01079711. | |
| 655 | 4 | |a Electronic books. | |
| 700 | 1 | |a Neurath, Hans, |d 1909-2002. |0 https://id.loc.gov/authorities/names/n79059811. | |
| 710 | 2 | |a ScienceDirect (Online service) |0 https://id.loc.gov/authorities/names/no00037061. | |
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| 948 | |a MARCIVE Over, 04/2021 | ||
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| 995 | |a Loaded with m2btab.ltiac in 2021.04 | ||
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| 989 | |d cueme |e - - |f - - |g j |h 0 |i 0 |j 188 |k 210303 |l $0.00 |m |n - - |o - |p 0 |q 0 |t 0 |x 0 |w Elsevier |1 .i136790483 |u http://ezproxy.coloradomesa.edu/login?url=https://www.sciencedirect.com/science/book/9780123957252 |3 Elsevier |z Click here for access | ||