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Thierveredlungskunde
Paperback
AgricultureGeneral AnimalsZoology
ISBN13: 9781143154546
Publisher: Nabu Press
Published: Jan 8 2010
Pages: 376
Weight: 1.16
Height: 0.78 Width: 6.14 Depth: 9.21
Language: German
Thierveredlungskunde, verfasst von Friedrich Schmalz, ist ein Werk aus dem Jahr 1832, das sich eingehend mit der Wissenschaft der Tierzucht befasst. Dieses Buch bietet eine umfassende Betrachtung der Methoden und Prinzipien zur Verbesserung von Nutztieren. Schmalz' Werk ist von historischer Bedeutung für das Verständnis der Entwicklung der Agrarwissenschaften und der Tierhaltung im frühen 19. Jahrhundert.
Das Buch behandelt Themen wie die Selektion von Zuchttieren, die Bedeutung der Vererbung und die Anwendung wissenschaftlicher Erkenntnisse zur Steigerung der Qualität und Produktivität von Viehbeständen. Es ist ein wertvolles Dokument für Historiker, Agrarwissenschaftler und alle, die sich für die Geschichte der Tierzucht interessieren.
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 was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
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.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. 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.
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