Using current on-line carcass evaluation parameters to estimate boneless and bone-in pork carcass yield as influenced by trim level. [electronic resource]

By: Contributor(s): Producer: 19990928Description: 1977-84 p. digitalISSN:
  • 0021-8812
Subject(s): Online resources: In: Journal of animal science vol. 77
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Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S.

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