APPLICATION OF THRESHOLDING ALGORITHMS
IN BLUE CHEESE CUT SURFACE EVALUATION
Vladimira Ganchovska*, Angel Danev, Atanaska Bosakova-Ardenska,
Petar Panayotov, Lena Kostadinova-Georgieva, Petya Boyanova
Key words: Blue cheese, Penicillium roqueforti, Images analysis,
Thresholding algorithms, HIS (Hue Saturation Intensity)
