Predicting beef cuts composition, fatty acids and meat quality characteristics by spiral computed tomography

✍ Scribed by N. Prieto; E.A. Navajas; R.I. Richardson; D.W. Ross; J.J. Hyslop; G. Simm; R. Roehe

• Book ID: 116738094
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 995 KB
• Volume: 86
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2010.06.020