Use of image analysis of cross-sectional cuts to estimate the composition of the 10th–11th–12th rib-cut of European lean beef bulls

✍ Scribed by Santos, R.; Peña, F.; Juárez, M.; Avilés, C.; Horcada, A.; Molina, A.

• Book ID: 123540879
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 244 KB
• Volume: 94
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.03.018