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

dc.contributor.author	Díez Peláez, Jorge
dc.contributor.author	Bahamonde Rionda, Antonio
dc.contributor.author	Alonso González, Jaime
dc.contributor.author	López, S.
dc.contributor.author	Coz Velasco, Juan José del
dc.contributor.author	Quevedo Pérez, José Ramón
dc.contributor.author	Ranilla Pastor, José
dc.contributor.author	Luaces Rodríguez, Óscar
dc.contributor.author	Álvarez Fernández, Isabel
dc.contributor.author	Royo Martín, Luis J.
dc.contributor.author	Goyache, Félix
dc.date.accessioned	2015-04-14T10:53:55Z
dc.date.available	2015-04-14T10:53:55Z
dc.date.issued	2003
dc.identifier.citation	Meat Science, 64(3), p. 249–258 (2003); doi:10.1016/S0309-1740(02)00185-7
dc.identifier.issn	0309-1740
dc.identifier.uri	http://hdl.handle.net/10651/30623
dc.format.extent	p. 249-258	spa
dc.language.iso	eng	spa
dc.publisher	Elsevier
dc.relation.ispartof	Meat Science, 64(3)	spa
dc.rights	© Elsevier Science, 2003
dc.rights	CC Reconocimiento - No comercial - Sin obras derivadas 4.0 Internacional
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.title	Artificial intelligence techniques point out differences in classification performance between light and standard bovine carcasses	spa
dc.type	journal article
dc.identifier.doi	10.1016/S0309-1740(02)00185-7
dc.relation.publisherversion	http://dx.doi.org/10.1016/S0309-1740(02)00185-7
dc.rights.accessRights	open access

This item is protected with a Creative Commons License