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

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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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creator Heath, J.L
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title Comparison and evaluation of uniformity of broiler parts using the coefficients of skewedness and kurtosis [Chicken meat, carcass yields, processing]
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