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

dc.contributor.authorDíez Peláez, Jorge 
dc.contributor.authorBahamonde Rionda, Antonio 
dc.contributor.authorAlonso González, Jaime 
dc.contributor.authorLópez, S.
dc.contributor.authorCoz Velasco, Juan José del 
dc.contributor.authorQuevedo Pérez, José Ramón 
dc.contributor.authorRanilla Pastor, José 
dc.contributor.authorLuaces Rodríguez, Óscar 
dc.contributor.authorÁlvarez Fernández, Isabel
dc.contributor.authorRoyo Martín, Luis J.
dc.contributor.authorGoyache, Félix
dc.date.accessioned2015-04-14T10:53:55Z
dc.date.available2015-04-14T10:53:55Z
dc.date.issued2003
dc.identifier.citationMeat Science, 64(3), p. 249–258 (2003); doi:10.1016/S0309-1740(02)00185-7
dc.identifier.issn0309-1740
dc.identifier.urihttp://hdl.handle.net/10651/30623
dc.format.extentp. 249-258spa
dc.language.isoengspa
dc.publisherElsevier
dc.relation.ispartofMeat Science, 64(3)spa
dc.rights© Elsevier Science, 2003
dc.rightsCC Reconocimiento - No comercial - Sin obras derivadas 4.0 Internacional
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.titleArtificial intelligence techniques point out differences in classification performance between light and standard bovine carcassesspa
dc.typeinfo:eu-repo/semantics/article
dc.identifier.doi10.1016/S0309-1740(02)00185-7
dc.type.dcmitextspa
dc.relation.publisherversionhttp://dx.doi.org/10.1016/S0309-1740(02)00185-7


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