Zobrazeno 1 - 1
of 1
pro vyhledávání: '"conformation of carcasses"'
Autor:
Olha Kruk, Anatolii Ugnivenko, Dmytro Nosevych, Оleksandr Natalich, Mykola Gruntkovskyi, Iryna Kharsika, Oleksandr Androshchuk, Inna Stetsiuk
Publikováno v:
Potravinarstvo, Vol 18 (2024)
The established correlations between subcutaneous fat thickness and the quality attributes of carcasses and beef are relevant for producers and the processing industry. The purpose of the study is to establish the characteristics of slaughter, chemic
Externí odkaz:
https://doaj.org/article/36bd37e3cd5846db82c29b36a1efea1d
