Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Luis Ignacio Segura"'
Autor:
Sandro Mauricio Goñi, Viviana Olga Salvadori, María Micaela Ureta, Luis Ignacio Segura, Daniela Flavia Olivera
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
During cooking, both temperature and time have a large effect on physical properties of meat, mainly due to protein denaturation. This work intends to evaluate a computer vision system to measure color changes and to develop a kinetic model to predic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e9d28d6a0455f299e184e03380f58e8
https://doi.org/10.52292/j.laar.2019.34
https://doi.org/10.52292/j.laar.2019.34
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
The characteristic colour of translucent liquid foods is defined as the colour values at infinite depth, where the liquid depth and the background effects are surpassed. A measurement cell with variable depth was built, and the L*a*b* colour was meas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c543cca80811252dbd00153a4416e430
http://sedici.unlp.edu.ar/handle/10915/87111
http://sedici.unlp.edu.ar/handle/10915/87111
