A nonoxygenous ptomaine, formed in the putrefaction of albuminous matters, especially of horseflesh and mackerel.
A nonoxygenous ptomaine, formed in the putrefaction of albuminous matters, especially of horseflesh and mackerel.
n.
A nonoxygenous ptomaine, formed in the putrefaction of
albuminous matters, especially of horseflesh and mackerel.
Parvolin
A nonoxygenous ptomaine, formed in the putrefaction of albuminous matters, especially of horseflesh and mackerel.
Usage Examples
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