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Meat production in the sheep. II. Variation in the relative importance of different lamb carcass cuts.

R. Boccard, Bertrand Dumont

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Key concepts: Animal science, Biology, Production (economics), Variation (astronomy), Animal production, Carcass weight, Body weight, Economics

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Meat production in the sheep. II. Variation in the relative importance of different lamb carcass cuts. — Research Paper | ScholarLens