In vivo estimation of lamb carcass composition by real-time ultrasonography

Meat Science

Volumn 74, Issue 2, 2006, Pages 289-295

  Teixeira, A ^a   Matos, S ^a   Rodrigues, S ^a   Delfa, R ^b   Cadavez, V ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b Instituto Agroalimentario de Aragón IA2   (Spain)

Author keywords

Carcass composition; Fat thickness; Lamb; Ultrasound

Indexed keywords

GALEGA; OVIS ARIES;

EID: 33746335636     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.03.023     Document Type: Article

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