Artificial intelligence techniques point out differences in classification performance between light and standard bovine carcasses
Publication date:
2003Editorial:
Elsevier
Publisher version:
http://dx.doi.org/10.1016/S0309-1740(02)00185-7Citación:
Meat Science, 64(3), p. 249–258 (2003); doi:10.1016/S0309-1740(02)00185-7Descripción física:
p. 249-258ISSN:
0309-1740Collections
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