Author: Herbert Carl AbrahamPublisher:
ISBN:
Category :
Languages : en
Pages : 304
Book Description
Factors Associated with Beef Carcass Cutability
Author: Herbert Carl AbrahamPublisher:
ISBN:
Category :
Languages : en
Pages : 304
Book Description
Reevaluation of the Beef Carcass-to-retail Weight Conversion Factor
Author: Kenneth E. NelsonPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 44
Book Description
Carcass Cutability as Grade Factor
Author: David M. PettusUnderstanding and Improving Beef Cattle Carcass Quality
Author: Publisher: UCANR Publications
ISBN: 1601073097
Category :
Languages : en
Pages : 23
Book Description
Carcass attributes are figuring more into the cow-calf manager's decision-making process and yielding financial rewards. Learn what carcass information means and how it can be used it to improve beef quality.
Designing Foods
Author: National Research CouncilPublisher: National Academies Press
ISBN: 0309037956
Category : Medical
Languages : en
Pages : 384
Book Description
This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Factors Associated with and Methods of Beef Carcass Evaluation
Author: Robert Frandin HamillPublisher:
ISBN:
Category :
Languages : en
Pages : 154
Book Description
The Influence of Growth Stage on Carcass Composition and Factors Associated with Marbling Development in Beef Cattle
Author: Simon Alexander KernPublisher:
ISBN:
Category : Beef
Languages : en
Pages : 164
Book Description
Sire Analysis of Bovine Live and Carcass Traits and the Relationship of Live and Carcass Traits with Palatability and Retail Yield
Author: Robert Douglas ScarthPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 208
Book Description
Fat Content and Composition of Animal Products
Author: National Research CouncilPublisher: National Academies Press
ISBN: 0309024404
Category : Technology & Engineering
Languages : en
Pages : 256
Book Description
Estimation of the Composition of Beef Carcasses and Cuts
Author: O. G. HankinsPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 20
Book Description