Applying 3D texture algorithms on MRI to evaluate quality traits of loin

Literals

dcterms:publisher
- Journal of Food Engineering
dcterms:contributor
- Ávila, M., Caballero, D., Antequera, T., Durán, M.L., Caro, A., Pérez-Palacios, T.
ou:bibtex
- @article{Caballero2018,title = {Applying 3D texture algorithms on MRI to evaluate quality traits of loin},journal = {Journal of Food Engineering},year = {2018},volume = {222},pages = {258-266},author = {?vila, M. and Caballero, D. and Antequera, T. and Dur{\'a}n, M.L. and Caro, A. and P{\'e}rez-Palacios, T.}}
ou:eid
- 2-s2.0-85036466647
bibo:doi
- 10.1016/j.jfoodeng.2017.11.028
dcterms:creator
- Ávila M.
fabio:hasPublicationYear
- 2018
bibo:issn
- 0260-8774
vivo:identifier
- 2018-248
bibo:page_range
- 258-266
ou:tipoPublicacion
- Article
dcterms:title
- Applying 3D texture algorithms on MRI to evaluate quality traits of loin
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85036466647&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-85036466647&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85036466647&origin=inward
ou:vecesCitado
- 15
bibo:volume
- 222