Melting characteristics of cheese: Analysis of effects of cooking conditions using computer vision technology

Journal of Food Engineering

Volumn 51, Issue 4, 2002, Pages 305-310

  Wang, Hai Hong ^a   Sun, Da Wen ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Cheddar; Cheese; Computer vision; Functional properties; Image analysis; Image processing; Meltability; Mozzarella; Schreiber

Indexed keywords

COMPUTER VISION; DAIRY PRODUCTS; IMAGE ANALYSIS; MELTING;

MELTING CURVES;

FOOD PROCESSING;

EID: 0036497754     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00072-3     Document Type: Article

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