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The structure of the meat animals : a guide to their anatomy and physiology.

By: Macgregor, Roderick.
Contributor(s): by Roderick MacGregor ; revised by Frank Gerrard | Gerrard, Frank.
Material type: materialTypeLabelBookPublisher: London : Technical Press, 1965Edition: 2nd.ISBN: 291395368.Subject(s): Meat industry and trade | Veterinary anatomy
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