Non-destructive analysis of sensory traits of dry-cured loins by MRI-computer vision techniques and data mining
Author:
Affiliation:
1. Food Technology, Meat and Meat Products Research Institute; University of Extremadura; 10003 Cáceres Spain
2. Department of Computer Science, Meat and Meat Products Research Institute; University of Extremadura; 10003 Cáceres Spain
Funder
FEDER-MICCIN Infrastructure Research Project
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference40 articles.
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