About: Texture appearance characterization of pre-sliced pork ham images using fractal metrics: Fourier analysis dimension and lacunarity

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About: Texture appearance characterization of pre-sliced pork ham images using fractal metrics: Fourier analysis dimension and lacunarity Goto Sponge NotDistinct Permalink

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rdf:type	Item
description	article (en) wetenschappelijk artikel (nl) article scientifique publié en 2009 (fr) наукова стаття, опублікована у квітні 2009 (uk) im April 2009 veröffentlichter wissenschaftlicher Artikel (de)
publication date	wds:Q59239993-6F71CB97-F71C-4D86-A08D-3112B6B85DF1
publication date	2009-04-01 00:00:00Z (xsd:dateTime)
author name string	wds:Q59239993-2AA2B2A0-FFED-472F-B44A-B9101450B9C5 wds:Q59239993-5C7E1CA5-D0E3-46CF-B438-47242B64DD4D wds:Q59239993-B23D84B9-4FFD-4522-8F41-726E839E6A55
author name string	Paul Allen Fernando Mendoza Nektarios A. Valous
rdfs:label	Texture appearance characterization of pre-sliced pork ham images using fractal metrics: Fourier analysis dimension and lacunarity (en) Texture appearance characterization of pre-sliced pork ham images using fractal metrics: Fourier analysis dimension and lacunarity (nl)
skos:prefLabel	Texture appearance characterization of pre-sliced pork ham images using fractal metrics: Fourier analysis dimension and lacunarity (en) Texture appearance characterization of pre-sliced pork ham images using fractal metrics: Fourier analysis dimension and lacunarity (nl)
name	Texture appearance characterization of pre-sliced pork ham images using fractal metrics: Fourier analysis dimension and lacunarity (en) Texture appearance characterization of pre-sliced pork ham images using fractal metrics: Fourier analysis dimension and lacunarity (nl)
author	wds:Q59239993-D9370336-239B-4A44-8DAD-F71240BCA1EB
author	Da-Wen Sun
title	wds:Q59239993-6F48B049-B2A0-4F35-9986-A7F725A7C3A6
title	Texture appearance characterization of pre-sliced pork ham images using fractal metrics: Fourier analysis dimension and lacunarity (en)
page(s)	wds:Q59239993-B1EB0853-9DB5-4AB0-A5A2-5E35BDD08D0E
page(s)	353-362
instance of	wds:Q59239993-D42B9052-E24B-4608-8E99-FF006E2520D5
instance of	scholarly article
main subject	wds:Q59239993-C381AE96-08C1-40C5-AE2F-B3B36A0F2339
main subject	Fourier analysis
published in	wds:Q59239993-B2E3F8A2-44E3-4E51-AE20-6E247B076A31
published in	Food Research International
issue	wds:Q59239993-74FEF961-B1CA-431A-A030-5E6ED031F3F0
volume	wds:Q59239993-4B76462D-2DA4-4AB5-BF12-15B4F8B96CB5
issue	3
volume	42
number of pages	wds:Q59239993-A7D5769F-5BE5-4F96-A6B9-DB7294609B5D
number of pages	10 (xsd:decimal)
DOI	wds:Q59239993-AC2DC31A-5E28-41D7-8ED4-6FEC08CA721D
DOI	http://dx.doi.org/10.1016/J.FOODRES.2008.12.012
DOI	10.1016/J.FOODRES.2008.12.012
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q59239993
is cites work of	Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods. Applications of Computer Vision for Assessing Quality of Agri-food Products: A Review of Recent Research Advances Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System Identification of natural images and computer-generated graphics based on statistical and textural features
is cites work of	wds:Q38201123-6DBE75BD-83C8-4013-83A3-61DBCB2443A5 wds:Q35793748-C9881AF6-9176-4E34-9CFF-995C54B70053 wds:Q40245708-CD221C10-187D-4E64-B737-E33A754B07CD wds:Q46780656-B8C3E52E-D2B9-4F3F-BCFA-E498FA485445

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