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E R Johnson

Meat science

Showing results (1-10 of 5) with videos related to

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Meat Science|November 8, 2011
Marbling fat in beefE R Johnson
Meat Science|November 9, 2011
Use of linear measurements of m. longissimus to predict the muscle content of beef carcassesE R Johnson, D A Baker
Meat Science|November 9, 2011
Investigations into the accuracy of prediction of beef carcass composition using subcutaneous fat thickness and carcass weight II. Improving the accuracy of predictionE R Johnson, R Priyanto, D G Taylor
Meat Science|November 9, 2011
The estimation of beef carcass muscle using cross-sectional area of M. longissimus dorsi at the fifth ribE R Johnson, D G Taylor, R Priyanto
Meat Science|November 9, 2011
Investigations into the accuracy of prediction of beef carcass composition using subcutaneous fat thickness and carcass weight I. Identifying problemsR Priyanto, E R Johnson, D G Taylor
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Meat Science|November 8, 2011
Marbling fat in beefE R Johnson
Meat Science|November 9, 2011
Use of linear measurements of m. longissimus to predict the muscle content of beef carcassesE R Johnson, D A Baker
Meat Science|November 9, 2011
Investigations into the accuracy of prediction of beef carcass composition using subcutaneous fat thickness and carcass weight II. Improving the accuracy of predictionE R Johnson, R Priyanto, D G Taylor
Meat Science|November 9, 2011
The estimation of beef carcass muscle using cross-sectional area of M. longissimus dorsi at the fifth ribE R Johnson, D G Taylor, R Priyanto
Meat Science|November 9, 2011
Investigations into the accuracy of prediction of beef carcass composition using subcutaneous fat thickness and carcass weight I. Identifying problemsR Priyanto, E R Johnson, D G Taylor
Pageof 1