Found: 8
Select item for more details and to access through your institution.
A comparative study of thresholding algorithms for cut surface evaluation of Bulgarian white cow cheese in brine.
- Published in:
- Scientific Works of UFT - Plovdiv, 2019, v. 66, p. 136
- By:
- Publication type:
- Article
DEVELOPMENT OF OPEN-SOURCE ROBOTIC COMPUTER-BASED SYSTEM FOR AUTOMATIC COUNTING OF LACTIC ACID BACTERIAL COLONIES.
- Published in:
- Journal of Hygienic Engineering & Design, 2024, v. 46, n. 1, p. 51
- By:
- Publication type:
- Article
AUTOMATIC MOLD ANALYSIS IN BLUE CHEESE.
- Published in:
- Journal of Hygienic Engineering & Design, 2022, v. 39, p. 252
- By:
- Publication type:
- Article
ALGORITHM FOR AUTOMATIC OBJECTIVE DETERMINATION OF VISUAL CHARACTERISTICS OF BEER.
- Published in:
- Journal of Hygienic Engineering & Design, 2022, v. 38, p. 65
- By:
- Publication type:
- Article
DETERMINATION OF THE CHANGE IN VOLUME AND STABILITY OF BEER FOAM BY DIGITAL IMAGE PROCESSING.
- Published in:
- Journal of Hygienic Engineering & Design, 2021, v. 37, p. 20
- By:
- Publication type:
- Article
SOFTWARE DEVELOPMENT FOR OBJECTIVE AUTOMATIC COUNTING OF LACTIC ACID BACTERIAL COLONIES GROWN IN MRS AGAR.
- Published in:
- Journal of Hygienic Engineering & Design, 2021, v. 34, p. 144
- By:
- Publication type:
- Article
POSSIBILITIES FOR BEATEN CHEESE CUT SURFACE EVALUATION USING IMAGES PROCESSING.
- Published in:
- Journal of Hygienic Engineering & Design, 2021, v. 34, p. 60
- By:
- Publication type:
- Article
APPLICATION OF THRESHOLDING ALGORITHMS IN BLUE CHEESE CUT SURFACE EVALUATION.
- Published in:
- Journal of Hygienic Engineering & Design, 2020, v. 33, p. 22
- By:
- Publication type:
- Article