Comparison and evaluation of uniformity of broiler parts using the coefficients of skewedness and kurtosis [Chicken meat, carcass yields, processing]

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Bibliographic Details
Published in:Poultry science 1984-02, Vol.63 (2), p.279-288
Main Authors: Heath, J.L, Owens, S.L, Anderson, N
Format: Article
Language:English
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ISSN:0032-5791
1525-3171
DOI:10.3382/ps.0630279