1.2 // y // = the estimated percentage of lean meat in the carcase, // x1 // = the thickness of backfat (including rind) in millimetres, measured at 8 centimetres off the midline of the carcase at the last rib, // x2 // = the thickness of backfat (including rind) in millimetres, measured at 6 centimetres off the midline of the carcase, between the third and fourth last ribs, // x3 // = the thickness of muscle in millimetres, measured at the same time and in the same place as x2.
Ja, ik ben er zeker van dat het zeer nuttig isEurLex-2 EurLex-2