P3A1R1V4O1L1I1N1
13 points
PARVOLIN is validvalid
an oily liquid obtained from fish [n PARVOLINS]
a ptomaine formed in the putrefaction of albuminous matters, esp. of horseflesh and mackerel [n -S]
an oily liquid obtained from fish [n PARVOLINS]
a ptomaine formed in the putrefaction of albuminous matters, esp. of horseflesh and mackerel [n -S]