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Applied nutrition livestock, poultry, pets, rabbits and laboratory animals by by Reddy, D.V. Edition: 2ndMaterial type:  Text; Format:
print
; Literary form:
Not fiction
Publication details: New Delhi Oxford & IBH 2009Availability: Items available for loan: GADVASU Library (19) Call number: 636.085 R26P, .., Library, COVS, Rampura Phul (5) Call number: 636.085 R26P, ... Not available: Checked out (1).
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Principles of animal nutrition and feed technology by Reddy, D.V. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: New Delhi Oxford & IBH 2001Availability: Items available for loan: Library, COVS, Rampura Phul (4) Call number: 636.085 R26P, .., GADVASU Library (7) Call number: 636.085 R26P, ...
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Principles of animal nutrition and feed technology by Reddy, D.V. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: New Delhi Oxford & IBH 2001Availability: Items available for loan: Library, COVS, Rampura Phul (1) Call number: 636.085 R26P.
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Principles of animal nutrition and feed technology by Reddy, D.V. Edition: 2ndMaterial type: Text; Format:
print
; Literary form:
Not fiction
Publication details: New Delhi Oxford & IBH 2010Availability: Items available for loan: GADVASU Library (1) Call number: 636.085 R26P.
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Advanced animal nutrition by Reddy, DV. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: New Delhi Oxford & IBH 2011Availability: Items available for loan: GADVASU Library (1) Call number: 636.085 2 R27A.
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Principles of animal nutrition and feed technology by Reddy, DV. Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: New Delhi Oxford & IBH 2003Availability: Items available for loan: GADVASU Library (1) Call number: 636.085 5 R27P.
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Principles of animal nutrition and feed technology by Reddy, D.V. Edition: 2ndMaterial type: Text Publication details: New Delhi Oxford & IBH 2010Availability: Items available for loan: GADVASU Library (11) Call number: 636.085 R26P, ... Not available: Checked out (4).
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