Estimation of the anatomical composition of pig carcasses and of different cuts. I. - Establishment of fatness indexes. II. - Classification according to indexesReport as inadecuate




Estimation of the anatomical composition of pig carcasses and of different cuts. I. - Establishment of fatness indexes. II. - Classification according to indexes - Download this document for free, or read online. Document in PDF available to download.





B. Desmoulin Author

P. Grandsart Author

J. P. Vila Author









Author: B. Desmoulin P. Grandsart J. P. Vila

Source: https://hal.archives-ouvertes.fr/



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