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Comparisons of physiological amino acid levels for assessing dietary protein quality for swine.

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:r207tq79h
Date January 1969
CreatorsBoomgaardt, John.
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: 46531, Proquest: AAIMK04809

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