COLOR QUALITY VARIATION OF FRENCH FRIES DURING FRYING USING IMAGE PROCESSING

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Sabbaghi Hassan; ZIAIIFAR AMAN MOHAMMAD

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

COLOR QUALITY VARIATION OF FRENCH FRIES DURING FRYING USING IMAGE PROCESSING

Author(s)

Sabbaghi Hassan | ZIAIIFAR AMAN MOHAMMAD

Keywords

IMAGE ANALYSIS

COLOR

FRENCH FRIES

IMAGE J

COMPUTER VISION

Abstract

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APA: Copy

Sabbaghi, Hassan, & ZIAIIFAR, AMAN MOHAMMAD. (2013). COLOR QUALITY VARIATION OF FRENCH FRIES DURING FRYING USING IMAGE PROCESSING. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926384/en

Vancouver: Copy

Sabbaghi Hassan, ZIAIIFAR AMAN MOHAMMAD. COLOR QUALITY VARIATION OF FRENCH FRIES DURING FRYING USING IMAGE PROCESSING. 2013. Available from: https://sid.ir/paper/926384/en

IEEE: Copy

Hassan Sabbaghi, and AMAN MOHAMMAD ZIAIIFAR, “COLOR QUALITY VARIATION OF FRENCH FRIES DURING FRYING USING IMAGE PROCESSING,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926384/en

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