Use of image analysis of cross-sectional cuts to estimate the composition of the 10th-11th-12th rib-cut of european lean beef bulls

ANTONIO MOLINA ALCALÁFRANCISCO PEÑA BLANCO2026-01-292026-01-29201310.1016/j.meatsci.2013.03.0182-s2.0-84876300172https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/24462Food ScienceUse of image analysis of cross-sectional cuts to estimate the composition of the 10th-11th-12th rib-cut of european lean beef bullsresearch article