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Excerpt from A Study of the Phosphorus Content of Growing Pigs, With Special Reference to the Influence of the Quantity of Protein Consumed Seven composite samples were prepared from each pig of Lots I, II, and III. These were: (1) the ofial, consisting of the organs of the respiratory, circulatory, and digestive systems, the brain, the spinal cord, the kidneys, and the urinary organs, etc.; (2) the blood; (3) the skeleton; (4) the jowl, leaf, and intestinal fats; (5) the boneless meat of the ham cut; (6) the boneless meat of the side cut; and (7) the boneless meat of the shoulder cut. These samples represented integral parts of the entire body, and from the determinations of their weights and composition the chemical composition of the boneless meat of the dressed carcass and the entire body of each pig was calculated. Only four composite samples were prepared from each pig of Lot IV, i. E., offal, skeleton, composite of the jowl, leaf, and intestinal fats, and boneless meat of the carcass. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.