2002•Unpublished venueRequires access

Use of BIA method for the estimation of beef carcass composition - weight of longissimus lumborum muscle, ratio of muscle tissue and fat in loin cross-section

Z. Bohuslávek, Petr PIPEK, Jeanne Maly

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Key concepts: Loin, Composition (language), Chemistry, Carcass weight, Muscle tissue, Food science, Animal science, Anatomy

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Use of BIA method for the estimation of beef carcass composition - weight of longissimus lumborum muscle, ratio of muscle tissue and fat in loin cross-section — Research Paper | ScholarLens