The digestibility of white of egg (Abstract of paper).
| dc.contributor.author | Nova Scotian Institute of Science | |
| dc.contributor.author | MacDonald, I.G. | |
| dc.contributor.author | Young, E. Gordon | |
| dc.date.accessioned | 2011-02-26T15:44:32Z | |
| dc.date.available | 2011-02-26T15:44:32Z | |
| dc.date.issued | 1926 | |
| dc.description | Presented April 19, 1926 | en_US |
| dc.identifier.citation | MacDonald, I.G., & Young, E.G. (1926). The digestibility of white of egg [Abstract]. Proceedings and Transactions of the Nova Scotian Institute of Science, 16(4), 197. | en_US |
| dc.identifier.uri | http://hdl.handle.net/10222/13249 | |
| dc.language.iso | en | en_US |
| dc.publisher | The Ross Print Limited | en_US |
| dc.subject | Digestion | en_US |
| dc.subject | Nutrition | en_US |
| dc.subject | Experiments | en_US |
| dc.subject | Eggs | en_US |
| dc.title | The digestibility of white of egg (Abstract of paper). | en_US |
| dc.type | Text | en_US |
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