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Volumn 79, Issue 4, 2007, Pages 1243-1249

Predicting shrinkage of ellipsoid beef joints as affected by water immersion cooking using image analysis and neural network

Author keywords

Beef; Computer vision; Cooking temperature; Error backpropagation network; Fourier series; Image analysis; Image processing; Perimeter; Power curves; Shrinkage; Water immersion cooking

Indexed keywords

BACKPROPAGATION; COMPUTER VISION; CORRELATION METHODS; IMAGE ANALYSIS; NEURAL NETWORKS; SHRINKAGE;

EID: 33750936555     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.04.010     Document Type: Article
Times cited : (22)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.