Contextual volume grading vs. spectral calibration

Lars Bager Christensen; Allan Lyckegaard; Claus Borggaard; Robert Romvari; Eli Vibeke Olsen; Wolfgang Branscheid; Michael Judas

Contextual volume grading vs. spectral calibration

Lars Bager Christensen, Allan Lyckegaard, Claus Borggaard, Robert Romvari, Eli Vibeke Olsen, Wolfgang Branscheid, Michael Judas

Department of Photonics Engineering

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

Original language	English
Title of host publication	52nd International Congress of Meat Science and Technology : ICoMST
Publication date	2006
Publication status	Published - 2006
Event	52nd International Congress of Meat Science and Technology - Dublin, Ireland Duration: 13 Aug 2006 → 18 Aug 2006 Conference number: 52

Conference

Conference	52nd International Congress of Meat Science and Technology
Number	52
Country	Ireland
City	Dublin
Period	13/08/2006 → 18/08/2006

Keywords

Virtual dissection
CT
Contextual volume grading
Lean meat weight
Hounsfield spectrum

Cite this

@inproceedings{8d26c766a0eb4492957fbd10ea79d98e,

title = "Contextual volume grading vs. spectral calibration",

keywords = "Virtual dissection, CT, Contextual volume grading, Lean meat weight, Hounsfield spectrum",

author = "Christensen, {Lars Bager} and Allan Lyckegaard and Claus Borggaard and Robert Romvari and Olsen, {Eli Vibeke} and Wolfgang Branscheid and Michael Judas",

year = "2006",

language = "English",

booktitle = "52nd International Congress of Meat Science and Technology",

note = "52nd International Congress of Meat Science and Technology, ICoMST'06 ; Conference date: 13-08-2006 Through 18-08-2006",

}

TY - GEN

T1 - Contextual volume grading vs. spectral calibration

AU - Christensen, Lars Bager

AU - Lyckegaard, Allan

AU - Borggaard, Claus

AU - Romvari, Robert

AU - Olsen, Eli Vibeke

AU - Branscheid, Wolfgang

AU - Judas, Michael

N1 - Conference code: 52

PY - 2006

Y1 - 2006

KW - Virtual dissection

KW - CT

KW - Contextual volume grading

KW - Lean meat weight

KW - Hounsfield spectrum

M3 - Article in proceedings

BT - 52nd International Congress of Meat Science and Technology

T2 - 52nd International Congress of Meat Science and Technology

Y2 - 13 August 2006 through 18 August 2006

ER -