Fonte: Proceedings ICoMST. Nome do evento: International Congress of Meat Science & Technology. Unidade: FZEA
Assuntos: CARNES E DERIVADOS (QUALIDADE), ESPECTROSCOPIA INFRAVERMELHA, REDES NEURAIS
ABNT
BALAGE, Juliana Monteiro et al. Application of visible/near infrared spectroscopy to beef Longissimus tenderness classification based on artificial neural network. 2015, Anais.. Clermont-Ferrand: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, 2015. . Acesso em: 17 nov. 2024.APA
Balage, J. M., Mazon, M. R., Antonelo, D. S., Nubiato, K. E. Z., Brigida, D. J., & Silva, S. da L. e. (2015). Application of visible/near infrared spectroscopy to beef Longissimus tenderness classification based on artificial neural network. In Proceedings ICoMST. Clermont-Ferrand: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo.NLM
Balage JM, Mazon MR, Antonelo DS, Nubiato KEZ, Brigida DJ, Silva S da L e. Application of visible/near infrared spectroscopy to beef Longissimus tenderness classification based on artificial neural network. Proceedings ICoMST. 2015 ;[citado 2024 nov. 17 ]Vancouver
Balage JM, Mazon MR, Antonelo DS, Nubiato KEZ, Brigida DJ, Silva S da L e. Application of visible/near infrared spectroscopy to beef Longissimus tenderness classification based on artificial neural network. Proceedings ICoMST. 2015 ;[citado 2024 nov. 17 ]