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Studies on the utilization of some B-vitamins in chick diets supplemented with fermentation residues.

The nutritional value of fermentation residues for poultry was first demonstrated in 1937 at the University of Kentucky (Insko et al., 1937). Subsequently intensive investigations have been carried out and a considerable volume of information pertaining to these products has accumulated. [...]

Identiferoai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.73623
Date January 1966
CreatorsKarunajeewa, Hector.
ContributorsNikolaiczuk, N. (supervisor)
PublisherMcGill University
Source SetsLibrary and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada
LanguageEnglish
Detected LanguageEnglish
TypeElectronic Thesis or Dissertation
Formatapplication/pdf
CoverageDoctor of Philosophy (Department of Animal Science)
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
Relationalephsysno: 000594886, proquestno: AAINK00825, Theses scanned by UMI/ProQuest.

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