Aenderung der Schrumpfungstemperatur durch Nachgerbung, Entgerbung, Basizitätserhöhung und Komplexsalzbildung : (Arbeiten aus dem Institute für Gerbereiwissenschaft． ) (Ⅷ. Mitteilung)


Hokkaido University \| Library \| HUSCAP	Advanced Search		言語

	Home
	About HUSCAP
	Open Access Policy

	Browse by Author

Browse
	Communities & Collections

	Scholarly Journals
	Theses
	Doctoral Dissertations Listed by Graduate Schools
	Conference Procs.
	Events

	HUSCAP Senior (in Japanese)

	Societies

	Downloads (country)

For university staff
	How to post your papers to HUSCAP
	Publication of theses
	Helpline about theses publication

Open Archives Compliant

You can search our collection also at:
	Google
	Google Scholar
	CiNii
	IRDB
	OAIster
	NDLTD

Files in This Item:

23(5)_p157-164.pdf

424.06 kB

PDF

Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/12632

Title:	Aenderung der Schrumpfungstemperatur durch Nachgerbung, Entgerbung, Basizitätserhöhung und Komplexsalzbildung : (Arbeiten aus dem Institute für Gerbereiwissenschaft． ) (Ⅷ. Mitteilung)
Authors:	Grasser, G. Browse this author
Authors:	ICHISE, Masataka Browse this author
Issue Date:	30-Jan-1930
Publisher:	Hokkaido Imperial University
Journal Title:	Journal of the Faculty of Agriculture, Hokkaido Imperial University
Journal Title(alt):	北海道帝國大學農學部紀要
Volume:	23
Issue:	5
Start Page:	157
End Page:	164
Type:	bulletin (article)
URI:	http://hdl.handle.net/2115/12632
Appears in Collections:	Journal of the Graduate School of Agriculture, Hokkaido University > Vol.23 Pt. 5

OAI-PMH ( junii2 , jpcoar_1.0 )

- Hokkaido University