Live Animal and Meat Quality Evaluation Center

Gene H. Rouse; Doyle E. Wilson

Body Composition Evaluation

Live Animal and Meat Quality Evaluation Center

Authors: Gene H. Rouse (Iowa State University) , Doyle E. Wilson (Iowa State University)

Abstract

Keywords: ASL R1323

How to Cite: Rouse, G. H. & Wilson, D. E. (1997) “Live Animal and Meat Quality Evaluation Center”, Iowa State University Animal Industry Report. 1(1).