SOME SIMPLE CUT INDICES FOR PREDICTING CARCASS TRAITS OF SWINE .1. CUT-OUT AND LOIN LEAN AREA

被引：5

作者：

PEARSON, AM

BRATZLER, LJ

MAGEE, WT

机构：

来源：

JOURNAL OF ANIMAL SCIENCE | 1958年 / 17卷 / 01期

关键词：

D O I：

10.2527/jas1958.17120x

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：20 / 26

页数：7

共 14 条

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[7] THE FAT-LEAN RATIO IN THE ROUGH LOIN AS A TOOL IN EVALUATION OF PORK CARCASSES [J].

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DEANS, RJ .

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[8] SPECIFIC GRAVITY AND CHEMICAL COMPOSITION OF THE UNTRIMMED HAM AS RELATED TO LEANNESS OF PORK CARCASSES [J].

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[9]

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[10]

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