Manipulating Pig Production X
Author: Australasian Pig Science Association. Conference
Publisher:
Published: 2005
Total Pages: 280
ISBN-13: 9780975837900
DOWNLOAD EBOOK →Author: Australasian Pig Science Association. Conference
Publisher:
Published: 2005
Total Pages: 280
ISBN-13: 9780975837900
DOWNLOAD EBOOK →Author: Australasian Pig Science Association. Biennial Conference
Publisher:
Published: 1987
Total Pages: 268
ISBN-13:
DOWNLOAD EBOOK →Author: Australasian Pig Science Association. Conference
Publisher:
Published: 1999
Total Pages: 330
ISBN-13:
DOWNLOAD EBOOK →Proceedings of the seventh biennial conference of the Australian Pig Science Association held in Adelaide in November 1999. Gives an overview of research and development in pig-related issues and discusses topics such as variations in pig production and performance, nutritive value of pig food, development and implementation of genetic improvement technologies in pig breeding, meat quality and body composition and utilisation of pig waste material. Includes references and author index.
Author: Australasian Pig Science Association. Conference
Publisher:
Published: 2001
Total Pages: 320
ISBN-13:
DOWNLOAD EBOOK →Author: Australasian Pig Science Association. Conference
Publisher:
Published: 1997
Total Pages: 364
ISBN-13:
DOWNLOAD EBOOK →Author: Australasian Pig Science Association. Conference
Publisher:
Published: 1991
Total Pages: 290
ISBN-13:
DOWNLOAD EBOOK →Author: Australasian Pig Science Association. Biennial Conference
Publisher:
Published: 1993
Total Pages: 304
ISBN-13:
DOWNLOAD EBOOK →Author: Australasian Pig Science Association
Publisher:
Published: 1987
Total Pages:
ISBN-13: 9780731674596
DOWNLOAD EBOOK →Author: Australasian Pig Science Association. Conference
Publisher:
Published: 1995
Total Pages: 302
ISBN-13:
DOWNLOAD EBOOK →These proceedings cover a diverse range of topics about the pig industry: pig behaviour and housing, nutrient digestibility, regulation of growth, pig reproduction, lactation and pre-weaning gowth, gastrointestinal health and physiology, applied nutrition and meat quality.