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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1997; 1(2):122-127

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.2.122

Article

쇠고기의 절단면 영상울 이용한 육량 및 육질 평가

황헌1,*
Robust Identification of Lean Tissue Quality from Beef Cut Surface Image
Heon Hwang1,*
1성균관대학교 생명자원과학부 생물기전공학과
1Department of Bio-Mechatronic Engineering, Sung Kyun Kwan University
*Corresponding author: Heon Hwang, Department of BioMechatronic Engineering, Sung Kyun Kwan University

ⓒ Copyright 1997 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Aug 31, 1997