Skip to main content
SpringerLink
Log in

Charakteristik der Eiweissstoffe der Hybriden von Roggen und Weizen

  • Published:
Planta Aims and scope Submit manuscript

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Literatur

  1. Die Landwirtschaftliche Wissenschaft in USSR. (russ.), 1934.

  2. Fürth, O. u.Z. Diesche: Biochem. Z.146, 275 (1924).

    Google Scholar 

  3. Kiesel, A.: Hoppe-Seylers Z.161, 147 (1926).

    Google Scholar 

  4. Plimmer, R. andJ. Rosedall: Biochemic. J.19, 1004 (1925).

    Google Scholar 

  5. Thomas, P.: Ann. Inst. Pasteur36, 253 (1922).

    Google Scholar 

  6. Hanke, M. andK. Koessler: J. of biol. Chem.39, 497 (1919).

    Google Scholar 

  7. Kiesel, A., W. Nowikow u.K. Suchorukow: Mitt. Labor. Eiweißforschg. Lenin-Akad.1931, Nr 1.

  8. Osborne, T. B.: The Vegetable Proteins, 1924.

  9. Groh, I. u.G. Friedl: Biochem. Z.66, 154 (1914).

    Google Scholar 

  10. Hirohata, R.: Hoppe-Seylers Z.212, 1 (1932).

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Laboratorium für Eiweißforschung der Lenin-Akademie, Moskau

    W. L. Kretowitsch

Authors
  1. W. L. Kretowitsch
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Kretowitsch, W.L. Charakteristik der Eiweissstoffe der Hybriden von Roggen und Weizen. Planta 25, 64–69 (1936). https://doi.org/10.1007/BF01909305

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01909305

Search

Navigation