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Quality control of meal components by appearance-based novelty detection
Örebro University, Department of Technology. (Learning Systems Lab)
The Swedish Institute for Food and Biotechnology. (SIK)
Örebro University, Department of Technology. (Learning Systems Lab)
2006 (English)In: Industries Alimentaires et Agricoles, ISSN 0019-9311, Vol. 123, no 3, p. 11-15Article in journal (Refereed) Published
Place, publisher, year, edition, pages
2006. Vol. 123, no 3, p. 11-15
Keywords [en]
Spermatophyta, Angiospermae, Dicotyledones, Leguminosae, Color, Vegetables, Image analysis, Filing, Article, Control method, Analysis method, Detection, Novelty, Appearance, Pisum sativum, Chemical composition, Ready meal, Quality control
National Category
Computer Sciences
Research subject
Computer and Systems Science
Identifiers
URN: urn:nbn:se:oru:diva-3464OAI: oai:DiVA.org:oru-3464DiVA, id: diva2:137761
Available from: 2007-07-19 Created: 2007-07-19 Last updated: 2018-01-13Bibliographically approved
In thesis
1. Artificial sensory evaluation: appearance-based analysis of ready meals
Open this publication in new window or tab >>Artificial sensory evaluation: appearance-based analysis of ready meals
2005 (English)Licentiate thesis, comprehensive summary (Other academic)
Place, publisher, year, edition, pages
Örebro: Örebro universitetsbibliotek, 2005. p. 42
Series
Örebro Studies in Technology, ISSN 1650-8580 ; 22
National Category
Computer Sciences
Research subject
Computer and Systems Science
Identifiers
urn:nbn:se:oru:diva-4201 (URN)
Available from: 2007-07-08 Created: 2007-07-08 Last updated: 2018-01-13Bibliographically approved

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Munkevik, PerDuckett, Tom

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