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An introduction to dissecting animals, discussing instruments, techniques, and acquisition of specimens and providing instructions for the dissection of clams, squids, fish, and others, as well as specific parts such as a beef heart and calf eye.
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Book Details
Published in
New York
Edition Notes
Includes index.
j-125,535
Bibliography: p. 93.
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Feedback?February 12, 2010 | Edited by WorkBot | add more information to works |
December 10, 2009 | Created by WorkBot | add works page |