Evaluation of Factors Associated with the Composition of Pork Carcasses
Author:
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/36/3/493/22991696/jan0360030493.pdf
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Techniques for Measuring Body Composition of Swine;Swine Nutrition, Second Edition;2000-12-21
2. The grading of meat carcasses;Robotics in Meat, Fish and Poultry Processing;1993
3. Predicting cutability of packer-trimmed pork loins;Meat Science;1982-12
4. A comparison of different predictors of the lean content of pig carcasses 2. Predictors for use in population studies and experiments;Animal Science;1979-02
5. A comparison of different predictors of the lean content of pig carcasses 1. Predictors for use in commercial classification and grading;Animal Science;1979-02
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