Livestock Judging
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Livestock Judging Contests
Author | : John Henry Shepperd |
Publisher | : |
Total Pages | : 40 |
Release | : 1922 |
Genre | : Agriculture |
ISBN | : |
Livestock Judging and Evaluation
Author | : Purdue University. Animal Sciences Dept |
Publisher | : |
Total Pages | : 200 |
Release | : 1974 |
Genre | : |
ISBN | : |
Livestock Judging, Selection, and Evaluation
Author | : Roger E. Hunsley |
Publisher | : |
Total Pages | : 512 |
Release | : 2001 |
Genre | : Technology & Engineering |
ISBN | : |
The Fundamentals of Live Stock Judging and Selection
Author | : Robert Seth Curtis |
Publisher | : |
Total Pages | : 476 |
Release | : 1925 |
Genre | : Livestock |
ISBN | : |
Judging Live Stock
Author | : John Alexander Craig |
Publisher | : |
Total Pages | : 318 |
Release | : 1904 |
Genre | : Livestock |
ISBN | : |
Elements of Livestock Judging
Author | : William Wesley Smith |
Publisher | : |
Total Pages | : 312 |
Release | : 1946 |
Genre | : Livestock |
ISBN | : |
The Fundamentals of Live Stock Judging and Selection
Author | : Robert Seth Curtis |
Publisher | : Legare Street Press |
Total Pages | : 0 |
Release | : 2023-07-18 |
Genre | : |
ISBN | : 9781019876152 |
This book is a comprehensive guide to the principles of livestock judging. The author provides detailed information on how to assess the quality of various types of animals, including cattle, sheep, and swine. This book is an essential resource for anyone involved in agriculture or animal husbandry. 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 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. 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.