Monitoring the ripening process of Iberian ham by computer vision on magnetic resonance imaging

Author:

Antequera Teresa,Caro Andrés,Rodríguez Pablo G.,Pérez Trinidad

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Using dynamic programming for solving variational problems in vision;Amini;IEEE Transactions on Pattern Analysis and Machine Intelligence,1990

2. Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions;Andrés;European Food Research and Technology,2005

3. Magnetic resonance imaging as a predictive tool for sensory characteristics and intramuscular fat content of dry-cured loin;Antequera;Journal of the Science of Food and Agriculture,2003

4. AOAC (2000). AOAC 985.14. Moisture in meat and meat product. Official methods of analysis of International Association of Official Analitycal Chemist, Washington, DC.

5. Thresholding methods on MRI to evaluate intramuscular fat level on Iberian ham, Lectures Notes in Computer Science (LNCS 3523);Ávila;Pattern Recognition and Image Analysis,2005

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