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Published in 2018 at "Meat science"
DOI: 10.1016/j.meatsci.2018.04.011
Abstract: The thickness of the subcutaneous fat in hams is one of the most important factors for the dry-curing process and largely determines its final quality. This parameter is usually measured in slaughterhouses by a manual…
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Keywords:
pattern recognition;
classification;
grading using;
ham grading ... See more keywords