Carcass

Results: 413



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51Individual Gene Effects on Meat and Carcass Quality

Individual Gene Effects on Meat and Carcass Quality

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Source URL: biology.mcgill.ca

Language: English - Date: 2014-06-10 10:16:38
52Chair of Revelation, 2010 Fluorescent light, wood, chair 250 x 250 x 120 cm Carcass, 2010 Fluorescent light, wood, plaster, paint

Chair of Revelation, 2010 Fluorescent light, wood, chair 250 x 250 x 120 cm Carcass, 2010 Fluorescent light, wood, plaster, paint

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Source URL: moestingshus.dk

Language: English - Date: 2015-03-02 04:40:34
    53Why DNA? Market signals are clear – consumers demand highly marbled and flavorful beef. Beef lovers rely on cattlemen like you to make management decisions that focus on carcass quality and their satisfaction. Be on th

    Why DNA? Market signals are clear – consumers demand highly marbled and flavorful beef. Beef lovers rely on cattlemen like you to make management decisions that focus on carcass quality and their satisfaction. Be on th

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    Source URL: www.genomexchange.com

    Language: English - Date: 2012-10-02 15:23:24
    54Does the FORM of food affect BEHAVIOUR? Do you ever sit and watch your carnivore chew and gnaw their way through raw meaty bones? How does it compare to a cat or dog eating a bowl of biscuits?   The carcass-fed cheeta

    Does the FORM of food affect BEHAVIOUR? Do you ever sit and watch your carnivore chew and gnaw their way through raw meaty bones? How does it compare to a cat or dog eating a bowl of biscuits?   The carcass-fed cheeta

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    Source URL: www.rawessentials.co.nz

    Language: English - Date: 2014-12-20 04:51:08
    55RESEARCH IN PIG BREEDING, 4 , THE EVALUATION OF THE MELANOCORTIN-4 RECEPTOR OF THE RIANODINE-1 RECEPTOR AND THE INTERACTION BETWEEN THIS GENES ON CARCASS TRAIT IN PIGS Dvořáková V., Stupka R., Šprysl M., Č

    RESEARCH IN PIG BREEDING, 4 , THE EVALUATION OF THE MELANOCORTIN-4 RECEPTOR OF THE RIANODINE-1 RECEPTOR AND THE INTERACTION BETWEEN THIS GENES ON CARCASS TRAIT IN PIGS Dvořáková V., Stupka R., Šprysl M., Č

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    Source URL: www.respigbreed.cz

    - Date: 2011-02-15 10:01:55
      56fig 1. removing the udder, cut outwards through the skin fig 2. removing the pizzle Introduction This guide describes the carcass dressing procedures

      fig 1. removing the udder, cut outwards through the skin fig 2. removing the pizzle Introduction This guide describes the carcass dressing procedures

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      Source URL: www.thedeerinitiative.co.uk

      - Date: 2011-10-31 08:34:26
        57RESEARCH IN PIG BREEDING, 4 , THE INFLUENCE OF THE ORGANIC SELENIUM ON CHOOSED PARAMETERS OF CARCASS VALUE IN HYBRID PIGS Stupka R., Čítek J., Šprysl M., Kratochvílová H., Dvořáková V. Czech University

        RESEARCH IN PIG BREEDING, 4 , THE INFLUENCE OF THE ORGANIC SELENIUM ON CHOOSED PARAMETERS OF CARCASS VALUE IN HYBRID PIGS Stupka R., Čítek J., Šprysl M., Kratochvílová H., Dvořáková V. Czech University

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        Source URL: www.respigbreed.cz

        - Date: 2011-02-15 10:01:54
          58RESEARCH IN PIG BREEDING, 1, INFLUENCE OF CARCASS WEIGHT ON THE BELLY MEAT PART FORMATION IN PIGS R.Stupka, M. Šprysl, J. Čítek, M. Trnka, M. Okrouhlá, E. Kluzáková Czech University of Life Sciences, Depa

          RESEARCH IN PIG BREEDING, 1, INFLUENCE OF CARCASS WEIGHT ON THE BELLY MEAT PART FORMATION IN PIGS R.Stupka, M. Šprysl, J. Čítek, M. Trnka, M. Okrouhlá, E. Kluzáková Czech University of Life Sciences, Depa

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          Source URL: www.respigbreed.cz

          - Date: 2009-11-24 08:53:21
            59Introduction The majority of deer carcasses are destined to become food. Some carcasses will be delivered direct, but if a carcass is to be stored for even short periods it should be in kept in a larder designed to

            Introduction The majority of deer carcasses are destined to become food. Some carcasses will be delivered direct, but if a carcass is to be stored for even short periods it should be in kept in a larder designed to

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            Source URL: www.thedeerinitiative.co.uk

            - Date: 2011-06-21 08:44:32
              60Microsoft Word - WOA Carcass Grading v 1.1.doc

              Microsoft Word - WOA Carcass Grading v 1.1.doc

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              Source URL: www.ostrich.org.uk

              Language: English - Date: 2010-05-17 03:25:40