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

• Hauptverfasser: Mohd Hanif, Aina Rasyiqah (Verfasst von), Abd. Aziz, Khairul Naim (Verfasst von), Roslani, Muhammad Akmal (Verfasst von), Kamaruddin, Sharir Aizat (Verfasst von), Zainol, Zamzila Erdawati (Verfasst von)
• Format: Buch
• Veröffentlicht: Universiti Teknologi MARA, 2021-04.
• Schlagworte: Article; PeerReviewed
• Online-Zugang: 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...