Composition of the Duck and Goose Eggs; Composition of the Abdominal Adipose Connective Tissue of the Goose, and Their Related Fat Constants

Author

Albert H. Weisfeld, 1930

Date of Award

4-1930

Degree Type

Bachelors Essay

Degree Name

Bachelor of Science (BS)

Department

Biological Sciences

First Advisor

John R. Koch

Second Advisor

William J. Grace

Abstract

It has been the object of the author to present in this thesis the chemical composition of the eggs of the duck and the goose, the chemical composition of the abdominal adipose connective tissue, the fat constants of the visceral fat of the goose, the egg-yolk fat of the goose and duck, and the subcutaneous fat of the goose.

Comments

A Thesis submitted to the Faculty of the School of Liberal Arts and Sciences, Marquette University, in Partial Fulfillment of the Requirements for the Degree of Bachelor of Science, Milwaukee, Wisconsin

Recommended Citation

Weisfeld, Albert H., "Composition of the Duck and Goose Eggs; Composition of the Abdominal Adipose Connective Tissue of the Goose, and Their Related Fat Constants" (1930). Bachelors’ Theses. 2007.
https://epublications.marquette.edu/bachelor_essays/2007