16748135

Source:http://linkedlifedata.com/resource/pubmed/id/16748135

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Predicate	Object
rdf:type	pubmed:Citation
lifeskim:mentions	umls-concept:C0039840, umls-concept:C0042849, umls-concept:C0086045, umls-concept:C0206206, umls-concept:C0542560, umls-concept:C1261381, umls-concept:C1521828, umls-concept:C1659042
pubmed:issue	2
pubmed:dateCreated	2006-6-5
pubmed:commentsCorrections	http://linkedlifedata.com/resource/pubmed/commentcorrection/16748135-16747685, http://linkedlifedata.com/resource/pubmed/commentcorrection/16748135-16747871, http://linkedlifedata.com/resource/pubmed/commentcorrection/16748135-16747899, http://linkedlifedata.com/resource/pubmed/commentcorrection/16748135-16748134
pubmed:language	eng
pubmed:journal	http://linkedlifedata.com/resource/pubmed/journal/2984726R
pubmed:status	PubMed-not-MEDLINE
pubmed:issn	0264-6021
pubmed:author	pubmed-author:FarrerK TKT
pubmed:issnType	Print
pubmed:volume	41
pubmed:owner	NLM
pubmed:authorsComplete	Y
pubmed:pagination	167-9
pubmed:dateRevised	2009-11-18
pubmed:year	1947
pubmed:articleTitle	The thermal destruction of vitamin B(1): 4. The influence of the concentration of buffer salts on the rate of destruction of aneurin at 100 degrees.
pubmed:affiliation	Research Division, Kraft Walker Cheese Co. Proprietary Ltd., Melbourne, Australia.
pubmed:publicationType	Journal Article