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Artificial intelligence techniques point out differences in classification performance between light and standard bovine carcasses

Author:
Díez Peláez, JorgeUniovi authority; Bahamonde Rionda, AntonioUniovi authority; Alonso González, JaimeUniovi authority; López, S.; Coz Velasco, Juan José delUniovi authority; Quevedo Pérez, José RamónUniovi authority; Ranilla Pastor, JoséUniovi authority; Luaces Rodríguez, ÓscarUniovi authority; Álvarez Fernández, Isabel; Royo Martín, Luis J.; Goyache, Félix
Publication date:
2003
Editorial:

Elsevier

Publisher version:
http://dx.doi.org/10.1016/S0309-1740(02)00185-7
Citación:
Meat Science, 64(3), p. 249–258 (2003); doi:10.1016/S0309-1740(02)00185-7
Descripción física:
p. 249-258
URI:
http://hdl.handle.net/10651/30623
ISSN:
0309-1740
DOI:
10.1016/S0309-1740(02)00185-7
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© Elsevier Science, 2003
This item is protected with a Creative Commons License