Hormonal Relationships and Applications in the Production of Meats, Milk, and Eggs: Supplement (1959)
Chapter: THE USE OF ANDROGENS TO INCREASE RATE OF GAIN, FEED EFFICIENCY AND CARCASS QUALITY
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ESTROGENS, ANDROGENS, AND PROGESTROGENS IN GROWTH, FATTENING, AND LACTATION
Next Chapter: ESTROGENS AND PROGESTERONE IN LAMB, BEEF, AND PORK PRODUCTION
Suggested Citation:
"THE USE OF ANDROGENS TO INCREASE RATE OF GAIN, FEED EFFICIENCY AND CARCASS QUALITY." National Research Council. 1959. Hormonal Relationships and Applications in the Production of Meats, Milk, and Eggs: Supplement. Washington, DC: The National Academies Press.
doi: 10.17226/21239.
Suggested Citation:
"THE USE OF ANDROGENS TO INCREASE RATE OF GAIN, FEED EFFICIENCY AND CARCASS QUALITY." National Research Council. 1959. Hormonal Relationships and Applications in the Production of Meats, Milk, and Eggs: Supplement. Washington, DC: The National Academies Press.
doi: 10.17226/21239.
Suggested Citation:
"THE USE OF ANDROGENS TO INCREASE RATE OF GAIN, FEED EFFICIENCY AND CARCASS QUALITY." National Research Council. 1959. Hormonal Relationships and Applications in the Production of Meats, Milk, and Eggs: Supplement. Washington, DC: The National Academies Press.
doi: 10.17226/21239.
Suggested Citation:
"THE USE OF ANDROGENS TO INCREASE RATE OF GAIN, FEED EFFICIENCY AND CARCASS QUALITY." National Research Council. 1959. Hormonal Relationships and Applications in the Production of Meats, Milk, and Eggs: Supplement. Washington, DC: The National Academies Press.
doi: 10.17226/21239.
Suggested Citation:
"THE USE OF ANDROGENS TO INCREASE RATE OF GAIN, FEED EFFICIENCY AND CARCASS QUALITY." National Research Council. 1959. Hormonal Relationships and Applications in the Production of Meats, Milk, and Eggs: Supplement. Washington, DC: The National Academies Press.
doi: 10.17226/21239.
Suggested Citation:
"THE USE OF ANDROGENS TO INCREASE RATE OF GAIN, FEED EFFICIENCY AND CARCASS QUALITY." National Research Council. 1959. Hormonal Relationships and Applications in the Production of Meats, Milk, and Eggs: Supplement. Washington, DC: The National Academies Press.
doi: 10.17226/21239.
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