Predicting shrinkage of ellipsoid beef joints as affected by water immersion cooking using image analysis and neural network

✍ Scribed by Chaoxin Zheng; Da-Wen Sun; Liyun Zheng

• Book ID: 108171234
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 189 KB
• Volume: 79
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2006.04.010