A comparison of the carcass and meat quality characteristics of Piemontese cross and Charolais cross cattle at the same subcutaneous fat proportion

AV Fisher, GR Nute, MH Davies

    Research output: Contribution to journalArticle (Academic Journal)

    Translated title of the contributionA comparison of the carcass and meat quality characteristics of Piemontese - and Charolais - cross cattle at the same subcutaneous fat proportion
    Original languageEnglish
    Pages (from-to)498
    Number of pages1
    JournalAnimal Production
    Volume54
    Issue number3
    Publication statusPublished - 1992

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