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Composition & Quality Assessment Procedures: Click to EnlargeComposition & Quality Assessment Procedures
Item #: 04412

This 2000 revision of the old Procedures to Evaluate Market Hogs makes this the 4th Edition of this publication. The new publications explores all the technologies currently available to measure hogs, carcasses, and pork products in carcass contests, in the lab and in practical on-line situations in packing plant. Also contains the newly revised Fat-Free Lean Index and the new color and marbling standards.


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Price: $15.00 USD
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