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Title: Quality assessment of aquatic foods by machine vision, electronic nose, and electronic tongue
Authors: Korel, Figen
Balaban, Murat Ömer
Keywords: Colour change during storage-calculated by taking time zero colour values as reference
Measurement of visual, odour and taste quality of seafood-using MVS, e-nose, and e-tongue
MVS and e-nose combinations-accurate and rapid measurement of quality of seafood in "orthogonal" dimensions
Quality assessment of aquatic foods-by machine vision, electronic nose and electronic tongue
Quality index method (QIM), using demerit point scoring system-based on evaluation of important sensory attributes
Rapid, objective, and non-destructive determination of smell-and visual attributes of foods with MVS and e-noses
Taste-related quality
Visual quality determination based on colour
Visual quality of seafood-appearance (size, shape, and colour) attributes
Issue Date: 2010
Publisher: John Wiley and Sons Inc.
Abstract: [No abstract available]
ISBN: 9.78E+12
Appears in Collections:Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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