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A statistical study of the characteristics of the body fat of bacon pigs and some factors which affect them.

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:bv73c357v
Date January 1939
CreatorsPurdy, Thomas Lentor.
ContributorsCrampton, E. (Supervisor)
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationPid: 130225

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