POSSIBILITIES FOR BEATEN CHEESE CUT SURFACE EVALUATION USING IMAGES PROCESSING
Angel Danev, Vladimira Ganchovska*, Atanaska Bosakova-Ardenska,
Petar Panayotov, Petya Boyanova, Lena Kostadinova-Georgieva

Key words: Beaten cheese, Dairy products, Computer
vision, DIP, ImageJ, Cut surface evaluation.

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Journal of Hygienic Engineering and Design