Repositorio Institucional de la Universidad de Oviedo

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

Author:

Díez Peláez, Jorge; Bahamonde Rionda, Antonio; Alonso González, Jaime; López, S.; Coz Velasco, Juan José del; Quevedo Pérez, José Ramón; Ranilla Pastor, José; Luaces Rodríguez, Óscar; 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