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.
