EFFECT OF A MEAL OF EGGS AND DIFFERENT FATS ON BLOOD COAGULABILITY
- 4 August 1956
- journal article
- Published by Elsevier in The Lancet
- Vol. 268 (6936), 232-234
- https://doi.org/10.1016/s0140-6736(56)90917-5
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- EFFECTS OF FEEDING DIFFERENT FATS ON SERUM-CHOLESTEROL LEVELThe Lancet, 1956
- The Similarity of the Action of Phosphatidyl-ethanolamine and Platelets in Blood CoagulationJournal of Clinical Pathology, 1956
- RELATION OF BLOOD-COAGULATION TO LIPÆMIAThe Lancet, 1955
- THE ACTION OF RUSSELL'S VIPER VENOM AND LECITHIN ON THE COAGULATION OF PLASMAQuarterly Journal of Experimental Physiology and Cognate Medical Sciences, 1955
- Relationship of Alimentary Lipaemia to Blood CoagulabilityBMJ, 1953