A Study of the Ash and Phosphorus Contents of Growing Pigs PDF Download
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Author: Richard Hermon Williams
Publisher:
ISBN:
Category : Phosphorus
Languages : en
Pages : 60
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Author: Richard Hermon Williams
Publisher:
ISBN:
Category : Phosphorus
Languages : en
Pages : 60
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Book Description
Author: Richard Hermon Williams
Publisher:
ISBN:
Category : Phosphorus
Languages : en
Pages : 60
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Book Description
Author: Richard Herman Williams
Publisher:
ISBN:
Category : Swine
Languages : en
Pages : 28
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Book Description
Author: Williams R. H. (Richard Herman)
Publisher: Wentworth Press
ISBN: 9780526580934
Category : History
Languages : en
Pages : 30
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: R. H. (Richard Herman) Williams
Publisher: Sagwan Press
ISBN: 9781376908145
Category : History
Languages : en
Pages : 36
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: University of Illinois (Urbana-Champaign campus). Agricultural Experiment Station
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: R. H. Williams
Publisher: Forgotten Books
ISBN: 9780666582294
Category : Science
Languages : en
Pages : 32
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Book Description
Excerpt from A Study of the Phosphorus Content of Growing Pigs, With Special Reference to the Influence of the Quantity of Protein Consumed Seven composite samples were prepared from each pig of Lots I, II, and III. These were: (1) the offal, consisting of the organs of the respiratory, circulatory, and digestive systems, the brain, the spinal cord, the kidneys, and the urinary organs, etc.; (2) the blood; (3) the skeleton, (4) the jowl, leaf, and intestinal fats; (5) the boneless meat of the ham cut; (6) the boneless meat of the side cut; and (7) the boneless meat of the shoulder cut. These samples represented integral parts of the entire body, and from the determinations of their weights and composition the chemical composition of the boneless meat of the dressed carcass and the entire body of each pig was calculated. Only four composite samples were prepared from each pig of Lot IV, i. E., offal, skeleton, composite of the jowl, leaf, and intestinal fats, and boneless meat of the carcass. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Richard H. Williams
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: R. H. (Richard Herman) 1881- Williams
Publisher: Palala Press
ISBN: 9781355384137
Category :
Languages : en
Pages : 32
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Richard H. Williams
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
