✦ LIBER ✦

Py—a parameter for meat quality

✍ Scribed by U. Pliquett; M. Altmann; F. Pliquett; L. Schöberlein

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Meat cooking shrinkage: Measurement of a

✍ S. Barbera; S. Tassone 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 267 KB

Genetic parameters for meat quality trai

✍ Mortimer, S.I.; van der Werf, J.H.J.; Jacob, R.H.; Hopkins, D.L.; Pannier, L.; P 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 330 KB

Genetic parameters for lean meat content

✍ Peter Knapp; Alfons Willam; Johann Sölkner 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 435 KB

Genetic parameters for lean meat yield,

✍ S. Hermesch; B.G. Luxford; H.-U. Graser 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 80 KB

Genetic parameters for lean meat yield,

✍ S Hermesch; B.G Luxford; H.-U Graser 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 88 KB

Parameters of meat quality and stress re

✍ D Schwörer; J Blum; A Rebsamen 📂 Article 📅 1980 🏛 Elsevier Science 🌐 English ⚖ 575 KB