THE CORRELATION BETWEEN LEAN MEAT PERCENTAGE IN PRIMAL CUTS AND TOTAL LEAN MEAT PERCENTAGE IN CARCASS | Pavlov | Theory and practice of meat processing

Theory and practice of meat processing
Teoriâ i praktika pererabotki mâsa

eng | рус

ISSN 2414-438X (Print)
ISSN 2414-441X (Online)

Preview

Theory and practice of meat processing

Advanced search

Archives

Download this PDF file

For citation:

Pavlov A.V., Rud A.I., Zankevich M.A. THE CORRELATION BETWEEN LEAN MEAT PERCENTAGE IN PRIMAL CUTS AND TOTAL LEAN MEAT PERCENTAGE IN CARCASS. Theory and practice of meat processing. 2018;3(2):33-39. https://doi.org/10.21323/2414-438X-2018-3-2-33-39

Views: 65

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2414-438X (Print)
ISSN 2414-441X (Online)

Popular articles

Editor-in-Chief

Lisitsyn Andrey Borisovich

Article Tools

Finding References

Email this article (Login required)

Email the author (Login required)

About the Authors

Andrey V. Pavlov
Genetika PIC Ltd
Russian Federation

Andrey V. Pavlov — candidate of agricultural sciences, Director of Genetic and Technical Support

308000, Belgorod, Narodnyi bulvar, 79A Tel.: +7–4722–20–02–58

Andrey I. Rud

Russian Federation

Andrey I. Rud — doctor of agricultural sciences

Tel.: +7–4722–20–02–58

Maxim A. Zankevich
Genetika PIC Ltd
Russian Federation

Maxim A. Zankevich — candidate of agricultural sciences, chief ex- pert on genetic support

308000, Belgorod, Narodnyi bulvar, 79A Tel.: +7–4722–20–02–58

Notifications