Explore Books on
carcasses

Carrion Ecology, Evolution, and Their Applications

By M. Eric Benbow,Jeffery K. Tomberlin,Aaron M. Tarone

Live animal carcass evaluation and selection manual

By Donald L. Boggs

Market classes and grades of dressed veal and calf carcasses

By W. C. Davis

Low-fat meats

By Taylor, Steve, Sr.

Carcase evaluation in livestock breeding, production, and marketing

By Tony Kempster

Muscles of the ox

By Rex M. Butterfield

USDA's beef carcass evaluation service

By United States. Consumer and Marketing Service

Beef grading and stamping service

By W. C. Davis

La matanza domiciliaria del cerdo en el Valle del Ebro

By Pedro Roncalés Rabinal

Bovine meat

By United Nations. Economic Commission for Europe

Grid marketing and beef carcass quality

By Scott Fausti

Studies in animal nutrition

By C. Robert Moulton

UN/ECE standard for porcine carcasses and cuts

By Economic Commission for Europe

Beta-agonists and their effects on animal growth and carcass quality

By J. P. Hanrahan

The Washington hog of merit

By Joe B. Johnson

Reevaluation of the beef carcass-to-retail weight conversion factor

By K. E. Nelson

Structure and development of meat animals

By H. J. Swatland

Structure and development of meat animals and poultry

By H. J. Swatland

Anatomical jointing, tissue separation and weight recording proposed as the EEC standard method for beef

By D. R. Williams

A comparison of wet and dry cooling of dressed poultry

By John Roberts

Beef carcass information services

By United States. Agricultural Marketing Service

Grades of hogs slaughtered in the United States, September 1960 through August 1961

By Raymond O. Gaarder

How the dual grading system for beef is applied to cattle and beef carcasses

By United States. Department of Agriculture. Office of Information

Effects of dietary fat, season and breed type on feedlot performance and carcass characteristics of beef steers

By Sergio Marcondes Cesar