Physical and chemical traits of cattle carcasses from different genetic groups slaughtered at three back fat thickness end points.
| Contribuinte(s) |
Universidade Estadual Paulista (UNESP) |
|---|---|
| Data(s) |
20/05/2014
20/05/2014
01/01/2006
|
| Formato |
223-223 |
| Identificador |
http://www.jtmtg.org/JAM/2006/abstracts/217.pdf Journal of Animal Science. Savoy: Amer Soc Animal Science, v. 84, p. 223-223, 2006. 0021-8812 http://hdl.handle.net/11449/37411 WOS:000239793500700 |
| Idioma(s) |
eng |
| Publicador |
Amer Soc Animal Science |
| Relação |
Journal of Animal Science |
| Direitos |
openAccess |
| Palavras-Chave | #ultrasound #rib eye area #subcutaneous fat thickness |
| Tipo |
info:eu-repo/semantics/conferenceObject |
