Feeding Trials With Corn By-products, Palmo Midds, And Commercial Mixed Hog Feeds, 1917-1918, Volumes 210-224
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- Englisch ausgewählt
Fr. 35.90
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
22.05.2025
Seitenzahl
32
Maße (L/B/H)
23.4/15.6/0.6 cm
Gewicht
227 g
Sprache
Englisch
ISBN
978-1-02-443640-2
This historic work, "Feeding Trials With Corn By-products, Palmo Midds, And Commercial Mixed Hog Feeds, 1917-1918, Volumes 210-224," presents a detailed account of feeding trials conducted on hogs. Authored by John Harrison Skinner and Chester Gibbs Starr, the research explores the effectiveness of various feed compositions, including corn by-products, Palmo Midds, and commercially available mixed hog feeds.
The original study offers valuable insights into animal nutrition and agricultural practices of the early 20th century. Researchers and historians will find this volume a fascinating resource for understanding the historical context of livestock feeding and the development of animal science.
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.
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