Fish skin freshness level by integrated RGB multicolour image processing from quality index method (QIM) assessment / Aina Rasyiqah Mohd Hanif ... [et al.]
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...
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| Main Authors: | , , , , |
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| Format: | Book |
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Universiti Teknologi MARA,
2021-04.
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| Subjects: | |
| Online Access: | Link Metadata |
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Internet
Link Metadata3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |