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Last edited by bgimpertBot
April 16, 2010 | History
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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Edition Notes
Includes index.
j-125,535
Bibliography: p. 93.
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- Created May 29, 2009
- 3 revisions
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April 16, 2010 | Edited by bgimpertBot | Added goodreads ID. |
December 15, 2009 | Edited by WorkBot | link works |
May 29, 2009 | Created by ImportBot | Imported from Collingswood Public Library MARC record. |