Predicting shrinkage of ellipsoid beef joints as affected by water immersion cooking using image analysis and neural network

Predicting shrinkage of ellipsoid beef joints as affected by water immersion cooking using image analysis and neural network

article

Author/s

Work details

Publication date: April 2007

Language: English

Country of origin: Unknown

Copyright status

Copyright status information is not available for this work. The copyright status depends on the jurisdiction, the author's date of death and the date the work was created or published.

To learn more about copyright terms in different countries, visit the countries and terms page.