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A fractal approach to predict fat content in meat images

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Intramuscular content in meat influences some important meat quality characteristics. Chemical analysis is currently used to determine intramuscular fat percentage in beef meat. Nevertheless, this is a tedious and expensive technique. For the food
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  See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/3905856 A fractal approach to predict fat content inmeat images Conference Paper  · February 2001 DOI: 10.1109/ISPA.2001.938654 · Source: IEEE Xplore CITATIONS 3 READS 33 2 authors:Some of the authors of this publication are also working on these related projects: Modeling of microcirculation   View projectLucia BalleriniThe University of Edinburgh 109   PUBLICATIONS   521   CITATIONS   SEE PROFILE Leonardo BocchiUniversity of Florence 72   PUBLICATIONS   424   CITATIONS   SEE PROFILE All content following this page was uploaded by Lucia Ballerini on 30 November 2016.The user has requested enhancement of the downloaded file.
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