Source: Book of Abstracts. Conference titles: Annual Meeting of the European Federation of Animal Science. Unidade: FZEA
Subjects: CARNES E DERIVADOS, SUÍNOS, ESPECTROSCOPIA INFRAVERMELHA, REDES NEURAIS
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BALAGE, Juliana Monteiro et al. Rating pork meat tenderness using visible/near-infrared spectroscopy and artificial neural networks. 2013, Anais.. Wageningen, The Netherlands: Wageningen Academic Publishers, 2013. Disponível em: https://doi.org/10.3920/978-90-8686-782-0. Acesso em: 06 set. 2024.APA
Balage, J. M., Silva, S. da L. e, Figueira, A. C. O. L., & Bonin, M. de N. (2013). Rating pork meat tenderness using visible/near-infrared spectroscopy and artificial neural networks. In Book of Abstracts. Wageningen, The Netherlands: Wageningen Academic Publishers. doi:10.3920/978-90-8686-782-0NLM
Balage JM, Silva S da L e, Figueira ACOL, Bonin M de N. Rating pork meat tenderness using visible/near-infrared spectroscopy and artificial neural networks [Internet]. Book of Abstracts. 2013 ;[citado 2024 set. 06 ] Available from: https://doi.org/10.3920/978-90-8686-782-0Vancouver
Balage JM, Silva S da L e, Figueira ACOL, Bonin M de N. Rating pork meat tenderness using visible/near-infrared spectroscopy and artificial neural networks [Internet]. Book of Abstracts. 2013 ;[citado 2024 set. 06 ] Available from: https://doi.org/10.3920/978-90-8686-782-0