COMPARISON OF ANIMAL AND VEGETABLE FATS IN INCREASING BLOOD COAGULABILITY

被引：0

作者：

MCDONALD, GA

FULLERTON, HW

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中图分类号：

R5 [内科学];

学科分类号：

1002 ; 100201 ;

摘要：

引用

页码：598 / 600

页数：3

共 9 条

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Biggs R., 1953, HUMAN BLOOD COAGULAT

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FULLERTON H W, 1955, Proc R Soc Med, V48, P664

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[4] RELATIONSHIP OF ALIMENTARY LIPAEMIA TO BLOOD COAGULABILITY [J].

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DAVIE, WJA ;

ANASTASOPOULOS, G .

BMJ-BRITISH MEDICAL JOURNAL, 1953, 2 (4830) :250-253

[5] EFFECTS OF MEALS OF DIFFERENT FATS ON BLOOD COAGULATION [J].

KEYS, A ;

BUZINA, R ;

GRANDE, F ;

ANDERSON, JT .

[6]

MACLAGAN NF, 1956, LANCET, V2, P235

[7]

OBRIEN JR, 1958, LANCET, V1, P410

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OBRIEN JR, 1956, LANCET, V2, P232

[9]

PILKINGTON TRE, 1957, CLIN SCI, V16, P261