- 1. n. A nonoxygenous ptomaine, formed in the putrefaction of albuminous matters, especially of horseflesh and mackerel. Source: opted
- 2. A nonoxygenous ptomaine, formed in the putrefaction of albuminous matters, especially of horseflesh and mackerel. Source: webster
- 3. A nonoxygenous ptomaine, formed in the putrefaction ofalbuminous matters, especially of horseflesh and mackerel. Source: adambom
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parvolin
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