A versatile and inexpensive technique for measuring color of foods
- Author
- PAPADAKIS, Spyridon E1 ; ABDUL-MALEK, Siti; KAMDEM, Ricky Emery; YAM, Kit L2 3
[1] Dept. of Food Technology, T.E.I. of Athens, Greece
[2] IFT
[3] Dept. of Food Science, Rutgers University, New Brunswick, NJ 08901, United States - Source
Food technology (Chicago). 2000, Vol 54, Num 12, pp 48-51 ; ref : 6 ref
- CODEN
- FOTEAO
- ISSN
- 0015-6639
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Aliment cuit Assistance ordinateur Couleur Image numérique Interface graphique Méthode mesure Pizza Pâte cuisson Produit céréalier
- Keyword (en)
- Cooked food Computer aid Color Digital image Graphical interface Measurement method Pizza Dough Cereal product
- Keyword (es)
- Alimento cocido Asistencia ordenador Color Imagen numérica Interfaz grafica Método medida Pizza Masa de panaderia Producto de cereal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 923911
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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