Explore: Pepsine
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AI-Generated Overview About “pepsine”:
Books Results
Source: The Open Library
The Open Library Search Results
Search results from The Open Library
1Crystalline enzymes
By John Howard Northrop
“Crystalline enzymes” Metadata:
- Title: Crystalline enzymes
- Author: John Howard Northrop
- Language: English
- Number of Pages: Median: 352
- Publisher: ➤ Columbia Univ. Press - Columbia University Press
- Publish Date: 1939 - 1948 - 1955
- Publish Location: New York
“Crystalline enzymes” Subjects and Themes:
- Subjects: ➤ Enzymes - Pepsin - Trypsin - Bacteriophages - Pepsine - Kristallstruktur - Trypsine - Enzym - Pepsin A. - Pepsin A
Edition Identifiers:
- The Open Library ID: OL19158802M - OL6030383M - OL6386921M
- Online Computer Library Center (OCLC) ID: 2387458 - 2387455
- Library of Congress Control Number (LCCN): 48006672 - 39012782
Access and General Info:
- First Year Published: 1939
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Borrowable
Online Access
Downloads Are Not Available:
The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
Online Borrowing:
- Borrowing from Open Library: Borrowing link
- Borrowing from Archive.org: Borrowing link
Online Marketplaces
Find Crystalline enzymes at online marketplaces:
- Amazon: Audiable, Kindle and printed editions.
- Ebay: New & used books.
2Further notes on the use of pepsin and other substitutes for rennet in the manufacture of cheese
By J. A. Ruddick
“Further notes on the use of pepsin and other substitutes for rennet in the manufacture of cheese” Metadata:
- Title: ➤ Further notes on the use of pepsin and other substitutes for rennet in the manufacture of cheese
- Author: J. A. Ruddick
- Language: English
- Publisher: Dept. of Agriculture
- Publish Date: 1997
- Publish Location: Ottawa
“Further notes on the use of pepsin and other substitutes for rennet in the manufacture of cheese” Subjects and Themes:
Edition Identifiers:
- The Open Library ID: OL19801603M
- All ISBNs: 066583814X - 9780665838149
Access and General Info:
- First Year Published: 1997
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
Online Borrowing:
- Borrowing from Open Library: Borrowing link
- Borrowing from Archive.org: Borrowing link
Online Marketplaces
Find Further notes on the use of pepsin and other substitutes for rennet in the manufacture of cheese at online marketplaces:
- Amazon: Audiable, Kindle and printed editions.
- Ebay: New & used books.