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Your search for [author]Roxas, Nimfa P. returned 10 records. |
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Protein and isoenzyme polymorphism in Philippine native chickens.
by Roxas, Nimfa P.; [College, Laguna: UPLB, Institute of Animal Sciece], 1995. 87 p. -(PCARRD Proj. No. 8948721; Study 2).
Subject: CHICKEN; GENETIC POLYMORPHISM.
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The feeding value of normal corn, opaque 2-corn and sorghum stover-molasses silage for ruminants.
by Roxas, Domingo B.; College, Laguna: UPLB, 1974. pp. 59-67.
Subject: RUMINANTS; ZEA MAYS; SORGHUM; MOLASSES; NUTRITIVE VALUE; ANIMAL FEEDING.
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The effect of slaughter weight and sex of hogs on: IV. chemical properties of pork.
by Roxas, Nimfa P.; College, Laguna: UPLB, 1975. 28p. -(PCARR Proj. No. 128; Study VI).
Subject: PORK; CHEMICOPHYSICAL PROPERTIES; SLAUGHTER WEIGHT; SEX; CHOLESTEROL; FATS; ASH CONTENT.
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The nutritive value of different kinds of rice brans for broilers.
by Gerpacio, Amelia L.; College, Laguna: UPLB, 1974. pp. 12-18.
Subject: ANIMAL FEEDING; NUTRITIVE VALUE; RICE; BRAN.
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Rice middlings, opaque-2 corn, and normal corn in swine rations.
by Castillo, Leopoldo S.; College, Laguna; UPLB, 1974. pp. 26-37.
Subject: SWINE; ANIMAL FEEDING; WEIGHT GAIN; RATIONS; RICE; MIDDLINGS.
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Cassava meal in swine rations.
by Gerpacio, Amelia L.; College, Laguna: UPLB, 1974. pp. 38-49.
Subject: SWINE; ANIMAL FEEDING; WEIGHT GAIN; FEED MEALS; CASSAVA MEAL.
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Tuber meals as carbohydrates sources in broiler rations.
by Gerpacio, Amelia L.; College, Laguna: UPLB, 1974. pp. 19-25.
Subject: ANIMAL FEEDING; TUBER MEALS; WEIGHT GAIN.
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Carcass sensory characteristics of pork from pigs fed different substitutes for corn.
by Arganosa, Felicitas C.; College, Laguna: UPLB, 1974. pp. 50-58.
Subject: PORK; CARCASSES; QUALITY; FEED MEALS.
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The effect of slaughter weight and sex of hogs on: III. the weight and measurements of slaughter by-products.
by Arganosa, Arturo; College, Laguna: UPLB, 1975. 19p. -(PCARR Proj. No. 128; Study III).
Subject: SWINE; BYPRODUCTS; SLAUGHTER WEIGHT; SEX.
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The effect of slaughter weight and sex of hogs on: IV. the processing and cooking characteristics of pork.
by Arganosa, Felicitas C.; College, Laguna: UPLB, 1975. 27p. -(PCARR Proj. No. 128; Study IV).
Subject: PORK; FOOD TECHNOLOGY; COOKING; CURING; SLAUGHTER WEIGHT; SEX.
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