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Effective Lagrangian analysis of new interactions and flavour conservation
| Autores principales: | , |
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| Lenguaje: | eng |
| Publicado: |
1986
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| Materias: | |
| Acceso en línea: | https://dx.doi.org/10.1016/0550-3213(86)90262-2 http://cds.cern.ch/record/163116 |