The prediction of lean meat and subcutaneous fat with skin content in pork cuts on the carcass meatness and weight

  • Vladimir Tomović, Lato Pezo, Marija Jokanović, Mila Tomović, Branislav Šojić, Snežana Škaljac, Dragan Vujadinović, Maja Ivić, Ilija Djekić, Igor Tomašević
  • Journal of Food Measurement & Characterization, May 2019, Springer Science + Business Media
  • DOI: 10.1007/s11694-019-00143-2

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http://dx.doi.org/10.1007/s11694-019-00143-2

The following have contributed to this page: Professor Igor Tomasevic and Dr Lato L Pezo