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. [...]
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.73623 |
| Date | January 1966 |
| Creators | Karunajeewa, Hector. |
| Contributors | Nikolaiczuk, N. (supervisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Doctor of Philosophy (Department of Animal Science) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 000594886, proquestno: AAINK00825, Theses scanned by UMI/ProQuest. |
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