| Attributes | Values |
|---|
| rdf:type
| |
| Description
| - In cattle classified into sub-categories according to age and sex, the quality of meat was determined on the basis of meatiness and fattiness of predilection sections. Belonging to particular classes of fattiness and meatiness is classified subjectively on the basis of convex and concave description of valuable parts, fatty covering and fattiness of slaughter body. The resultant category for encashment is a combination of meatiness and fattiness category. It stands to reason that it means that the categorization according to the configuration of running phenomenon where the description of concavity and convexity may be ambiguous for sorting into individual classes or it offers a choice of at least two possible near qualitative groups. A similar situation is in case of the description of adipose tissue distribution. Contrary to apparative methods used for pig classification, in cattle it is necessary to take into account considerable individual differences and significantly different genetically p
- In cattle classified into sub-categories according to age and sex, the quality of meat was determined on the basis of meatiness and fattiness of predilection sections. Belonging to particular classes of fattiness and meatiness is classified subjectively on the basis of convex and concave description of valuable parts, fatty covering and fattiness of slaughter body. The resultant category for encashment is a combination of meatiness and fattiness category. It stands to reason that it means that the categorization according to the configuration of running phenomenon where the description of concavity and convexity may be ambiguous for sorting into individual classes or it offers a choice of at least two possible near qualitative groups. A similar situation is in case of the description of adipose tissue distribution. Contrary to apparative methods used for pig classification, in cattle it is necessary to take into account considerable individual differences and significantly different genetically p (en)
- In cattle classified into sub-categories according to age and sex, the quality of meat was determined on the basis of meatiness and fattiness of predilection sections. Belonging to particular classes of fattiness and meatiness is classified subjectively on the basis of convex and concave description of valuable parts, fatty covering and fattiness of slaughter body. The resultant category for encashment is a combination of meatiness and fattiness category. It stands to reason that it means that the categorization according to the configuration of running phenomenon where the description of concavity and convexity may be ambiguous for sorting into individual classes or it offers a choice of at least two possible near qualitative groups. A similar situation is in case of the description of adipose tissue distribution. Contrary to apparative methods used for pig classification, in cattle it is necessary to take into account considerable individual differences and significantly different genetically p (cs)
|
| Title
| - VYUŽITÍ MODELU FUZZY LOGIKY PRO HODNOCENÍ KVALITY HOVĚZÍHO MASA (cs)
- UTILIZATION OF FUZZY LOGIC MODEL FOR CLASSIFICATION OF BEEF QUALITY
- UTILIZATION OF FUZZY LOGIC MODEL FOR CLASSIFICATION OF BEEF QUALITY (en)
|
| skos:prefLabel
| - VYUŽITÍ MODELU FUZZY LOGIKY PRO HODNOCENÍ KVALITY HOVĚZÍHO MASA (cs)
- UTILIZATION OF FUZZY LOGIC MODEL FOR CLASSIFICATION OF BEEF QUALITY
- UTILIZATION OF FUZZY LOGIC MODEL FOR CLASSIFICATION OF BEEF QUALITY (en)
|
| skos:notation
| - RIV/60460709:41110/04:5775!RIV/2005/GA0/411105/N
|
| http://linked.open.../vavai/riv/strany
| |
| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| |
| http://linked.open...vai/riv/dodaniDat
| |
| http://linked.open...aciTvurceVysledku
| |
| http://linked.open.../riv/druhVysledku
| |
| http://linked.open...iv/duvernostUdaju
| |
| http://linked.open...titaPredkladatele
| |
| http://linked.open...dnocenehoVysledku
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/60460709:41110/04:5775
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - beef, meatiness, fattiness, fuzzy (en)
|
| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...v/mistoKonaniAkce
| |
| http://linked.open...i/riv/mistoVydani
| |
| http://linked.open...i/riv/nazevZdroje
| - Biotechnology new perspectives of feed and food production
|
| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...vavai/riv/projekt
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...iv/tvurceVysledku
| - Kovářová, Kateřina
- Samek, Miroslav
- Arkuszewska, Ewa
- Zarski, Tadeusz P.
|
| http://linked.open...vavai/riv/typAkce
| |
| http://linked.open.../riv/zahajeniAkce
| |
| number of pages
| |
| http://purl.org/ne...btex#hasPublisher
| - Szkoła Główna Gospodarstwa Wiejskiego w Warszawie
|
| https://schema.org/isbn
| |
| http://localhost/t...ganizacniJednotka
| |
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