Tissue components of the domestic fowl. 1. The d -glucose content of whole blood

Research Article| May 01 1957 Tissue components of the domestic fowl. 1. The d-glucose content of whole blood D. J. Bell D. J. Bell 1Agricultural Research Council Poultry Research Centre, Edinburgh 9 Search for other works by this author on: This Site PubMed Google Scholar Biochem J (1957) 66 (1): 137–141. https://doi.org/10.1042/bj0660137 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Cite Icon Cite Get Permissions Citation D. J. Bell; Tissue components of the domestic fowl. 1. The d-glucose content of whole blood. Biochem J 1 May 1957; 66 (1): 137–141. doi: https://doi.org/10.1042/bj0660137 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsBiochemical Journal Search Advanced Search This content is only available as a PDF.