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Verdú Amat, S.; Barat Baviera, JM.; Grau Meló, R. (2019). Fresh-sliced tissue inspection: Characterization of pork and salmon composition based on fractal analytics. Food and Bioproducts Processing. 116:20-29. https://doi.org/10.1016/j.fbp.2019.04.008
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/147636
Título: | Fresh-sliced tissue inspection: Characterization of pork and salmon composition based on fractal analytics | |
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[EN] The capability of fractal analytics of digital images for characterizing sliced tissue was tested in fat and water fractions terms. The study was based on three factors: tissue type (pork loin and salmon); fractal ...[+]
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Derechos de uso: | Reserva de todos los derechos | |
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Versión del editor: | https://doi.org/10.1016/j.fbp.2019.04.008 | |
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This study was supported by the Universidad Politécnica de Valencia by program Ayudas para la Contratación de Doctores para el Acceso al Sistema Español de Ciencia, Tecnología e Innovación, en Estructuras de Investigación ...[+]
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