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Estimation of chemical carcass composition from 8th rib characteristics with Belgian blue double-muscled bulls

(1999) MEAT SCIENCE. 51(1). p.27-33
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Keywords
X-RAY ABSORPTIOMETRY, BODY-COMPOSITION, HOLSTEIN

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Chicago
De Campeneere, S, LO Fiems, Guido Van De Voorde, JM Vanacker, CV Boucque, and Daniël Demeyer. 1999. “Estimation of Chemical Carcass Composition from 8th Rib Characteristics with Belgian Blue Double-muscled Bulls.” Meat Science 51 (1): 27–33.
APA
De Campeneere, S, Fiems, L., Van De Voorde, G., Vanacker, J., Boucque, C., & Demeyer, D. (1999). Estimation of chemical carcass composition from 8th rib characteristics with Belgian blue double-muscled bulls. MEAT SCIENCE, 51(1), 27–33.
Vancouver
1.
De Campeneere S, Fiems L, Van De Voorde G, Vanacker J, Boucque C, Demeyer D. Estimation of chemical carcass composition from 8th rib characteristics with Belgian blue double-muscled bulls. MEAT SCIENCE. 1999;51(1):27–33.
MLA
De Campeneere, S, LO Fiems, Guido Van De Voorde, et al. “Estimation of Chemical Carcass Composition from 8th Rib Characteristics with Belgian Blue Double-muscled Bulls.” MEAT SCIENCE 51.1 (1999): 27–33. Print.
@article{120844,
  author       = {De Campeneere, S and Fiems, LO and Van De Voorde, Guido and Vanacker, JM and Boucque, CV and Demeyer, Daniël},
  issn         = {0309-1740},
  journal      = {MEAT SCIENCE},
  keywords     = {X-RAY ABSORPTIOMETRY,BODY-COMPOSITION,HOLSTEIN},
  language     = {eng},
  number       = {1},
  pages        = {27--33},
  title        = {Estimation of chemical carcass composition from 8th rib characteristics with Belgian blue double-muscled bulls},
  url          = {http://dx.doi.org/10.1016/S0309-1740(98)00093-X},
  volume       = {51},
  year         = {1999},
}

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