Estimation of the anatomical composition of pig carcasses and of different cuts. I. - Establishment of fatness indexes. II. - Classification according to indexesReportar como inadecuado




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B. Desmoulin Author

P. Grandsart Author

J. P. Vila Author









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

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



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