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2015, 256 pages
This remarkable and beautiful book brings together a collection of decorated papers dating from the 16th to the 20th century. They were produced for a wide... 
Hirsch, Olga Art collections | Marbled papers | Ornament | Marmorpapier | Decorative paper | Papier | British Library
Book
by Liu, J and Sun, X and Young, J and Newman, D
Journal of Animal Science, ISSN 0021-8812, 12/2018, Volume 96, Issue suppl_3, pp. 280 - 281
Abstract The objective of this study was to examine the potential of using computer vision system (CVS) as a tool to predict pork intramuscular fat (IMF)... 
computer vision system | pork | marbling | Abstracts
Journal Article
1887, 2nd ed., with numerous engravings and chromolithographs. --, [1], 48
Book
Journal of Animal Science, ISSN 0021-8812, 09/2018, Volume 96, Issue 10, pp. 4229 - 4237
Abstract The main definition for meat quality should include factors that affect consumer appreciation of the product. Physical laboratory analyses are... 
preprocessing techniques | meat color | shear force | marbling | Meat Science
Journal Article
1987, Sözlük dizisi, Volume 3, 32 p., [4] leaves of plates
Book
1934, 2nd ed., Bookbinding as a school subject, Volume no. 5, 16
Book
Biodiversitas, ISSN 1412-033X, 04/2019, Volume 20, Issue 4, pp. 965 - 970
Anwar S, Wulandari AS, Putra WPB, Said S. 2019. The favorable alleles of AKIRIN2:c.*188G>A, EDG1:c.-312A>G and TTN:g.231054C>T as candidate markers for... 
AKIRIN2 | High-marbling | EDG1 | Bali cattle | TTN
Journal Article
Journal of Animal Science, ISSN 0021-8812, 02/2019, Volume 97, Issue 2, pp. 669 - 686
Abstract The objectives of this study were to evaluate the extent marbling compensates for reduced beef palatability at elevated degrees of doneness and to... 
degree of doneness | marbling | beef | consumers | cooked moisture and fat | Meat Science | palatability
Journal Article
Journal of Animal Science, ISSN 0021-8812, 09/2018, Volume 96, Issue 10, pp. 4276 - 4292
Abstract The objective of this study was to determine the palatability of various beef cuts from 3 USDA quality grades. Five different beef subprimals from... 
muscles | marbling | quality grade | slice shear force | beef | Meat Science | palatability
Journal Article
Semina:Ciencias Agrarias, ISSN 1676-546X, 07/2019, Volume 40, Issue 4, pp. 1681 - 1694
The objective of this study was to evaluate the animal performance, carcass characteristics and meat quality of F1 Angus-Nellore steers and heifers, feedlot... 
Carcass weight | Pistol cut | Meat tenderness | Marbling | Average daily gain
Journal Article
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