9780260953964 - comparison of two methods of estimating backfat thickness in live hogs: human judgment versus ultrasonics; preliminary report (classic reprint) de gaarder, raymond olaf (3 resultados)

- Tapa blanda
Librería: PBShop.store US, Wood Dale, IL, Estados Unidos de AmericaPBShop.store US
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 24,84
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 15 disponibles
PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

- Tapa blanda
Librería: PBShop.store UK, Fairford, GLOS, Reino UnidoPBShop.store UK
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 24,10
Envío por EUR 3,79Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 15 disponibles
PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

- Tapa blanda
- Impresión bajo demanda
Librería: Forgotten Books, London, Reino UnidoForgotten Books
Contactar con el vendedorVendedor de 4 estrellasCondición: Nuevo
EUR 15,60
Gastos de envío gratisSe envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Paperback. Condición: New. Print on Demand. This book presents a novel method for evaluating backfat thickness, a key indicator of a hog's meat quality. The author introduces an ultrasonic device that accurately predicts backfat in live hogs. This innovative technology could improve live hog grading accuracy, a critical factor i…n determining leanness and ultimately carcass value. Traditionally, backfat thickness was estimated through invasive techniques or visual inspection, but this book presents a new, non-invasive approach. The author compares the ultrasonic device to a skilled grader and finds that the device outperforms the human in accuracy. Moreover, the ultrasonic device is faster and easier to use, making it a potential game-changer in the swine industry. The broader impact of this technology lies in its potential to drive progress in swine improvement and enhance the overall quality of pork products. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.