Classification of pre-sliced pork and Turkey ham qualities based on image colour and textural features and their relationships with consumer responses

Author:

Iqbal Abdullah,Valous Nektarios A.,Mendoza Fernando,Sun Da-Wen,Allen Paul

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. The applications of computer vision system and tomographic radar imaging for assessing physical properties of food;Abdullah;Journal of Food Engineering,2004

2. Adorni, G., Bianchi, D., & Cagnoni, S. (1998). Ham quality control by means of fuzzy decision trees: A case study. In Fuzzy systems proceedings, IEEE world congress on computational intelligence (Vol.2, pp. 1583–1588). Anchorage, USA.

3. Agriculture Canada, (XXXX). Pork quality. Publication 5180/B.

4. Altman, D. G. (1991). Practical statistics for medical research (p. 404). London: Chapman and Hall.

5. AOAC (1998). Official methods of analysis of AOAC international (16th ed. Vol. 2, 39.1.02). Gaithersburg, MD: Association of Official Analytical Chemists.

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