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Prediction precision for lean meat percentage in Norwegian pig carcasses using ‘Hennessy grading probe 7’: Evaluation of methods emphasized at exploiting additional information from computed tomography

dc.contributor.authorGangsei, Lars Erik
dc.contributor.authorKongsro, Jørgen
dc.contributor.authorOlsen, Eli Vibeke
dc.contributor.authorRøe, Morten
dc.contributor.authorAlvseike, Ole
dc.contributor.authorSæbø, Solve
dc.date.accessioned2018-02-13T11:54:20Z
dc.date.available2018-02-13T11:54:20Z
dc.date.created2016-06-22T10:41:56Z
dc.date.issued2016
dc.identifier.citationActa agriculturae Scandinavica. Section A, Animal science. 2016, 66 (1), 17-24.nb_NO
dc.identifier.issn0906-4702
dc.identifier.urihttp://hdl.handle.net/11250/2484363
dc.language.isoengnb_NO
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.no*
dc.titlePrediction precision for lean meat percentage in Norwegian pig carcasses using ‘Hennessy grading probe 7’: Evaluation of methods emphasized at exploiting additional information from computed tomographynb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionacceptedVersion
dc.source.pagenumber17-24nb_NO
dc.source.volume66nb_NO
dc.source.journalActa agriculturae Scandinavica. Section A, Animal sciencenb_NO
dc.source.issue1nb_NO
dc.identifier.doi10.1080/09064702.2016.1174292
dc.identifier.cristin1363218
dc.relation.projectNorges forskningsråd: 225294nb_NO
cristin.unitcode192,12,0,0
cristin.unitnameKjemi, bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal
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