Fish skin freshness level by integrated RGB multicolour image processing from quality index method (QIM) assessment / Aina Rasyiqah Mohd Hanif ... [et al.]

• Egile Nagusiak: Mohd Hanif, Aina Rasyiqah (Egilea), Abd. Aziz, Khairul Naim (Egilea), Roslani, Muhammad Akmal (Egilea), Kamaruddin, Sharir Aizat (Egilea), Zainol, Zamzila Erdawati (Egilea)
• Formatua: Liburua
• Argitaratua: Universiti Teknologi MARA, 2021-04.
• Gaiak: Article; PeerReviewed
• Sarrera elektronikoa: Link Metadata

The colour of the fish skin is one of the important factors to determine the freshness of a fish. There is potential to use the fish images as an alternative to determine the fish freshness. However, the freshness relationship of the fish skin image to the Red, Green, Blue (RGB) multiple colour chan...