Detail Fuzzy Techniques Evaluate Sausage Quality   Oleh:  Mauris, G. ; Perrot, N. ; Lambert, P. ; Philippe, J.-R. Jenis: Article from Bulletin/Magazine Dalam koleksi: IEEE Instrumentation & Measurement Magazine vol. 3 no. 4 (2000), page 14-17. Topik: quality; fuzzy techniquws; sausage quality Ketersediaan Perpustakaan Pusat (Semanggi) Nomor Panggil: II47.2 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada     Lihat Detail Induk Isi artikel The purpose of this study is to reproduce, with software, the crusting evaluation provided by experts of an image of a slice acquired by a camera. The software gives promising results that are very close to the evaluations provided by inspection experts. It appears possible to use this software as a tool to assist operators' evaluation of sausage quality by reducing the evaluation time. Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Kembali

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