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机译:从背最长肌的颜色,大理石花纹和表面纹理特征预测牛肉的适口性
FRCFT Research Group, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland Ashtown Food Research Centre, Teagase, Ashtown, Dublin 15, Ireland;
FRCFT Research Group, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland;
Ashtown Food Research Centre, Teagase, Ashtown, Dublin 15, Ireland;
computer vision; image processing; beef; palatability; acceptability; colour; marbling; genetic algorithms; colour space;
机译:消费者对背最长背牛肉适口性的评估与图像颜色,大理石花纹和表面纹理特征的相关性
机译:均质car体处理根据颜色,大理石花纹和小波表面纹理特征预测牛肉的食用品质
机译:从颜色,大理石花纹和小波纹理特征预测牛肉的进食质量
机译:用大理石乳化脂质注射的猪肉龙眼肌肉的纹理属性
机译:2002年第04期肌肉营养成分与牛肉适口性状的关系及饮食对牛肉品质的影响。
机译:牛(Longissimus dorsi肌肉)转录组中不同大理石花纹水平的测序和表征
机译:牛肉car体成熟度和大理石花纹对背最长肌组织特征,嫩度和多汁性的影响