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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type
Description
  • Analýza obrazu je vhodná metoda pro hodnocení kvality masa a masných výrobků. Jsou diskutovány výhody a nevýhody využití analýzy obrazu. Analýzu obrazu lze použít pro sledování růstu plísní a krystalizace solí na povrchu trvanlivých salámů, oxidace hemových barviv v masných výrobcích, zachování barvy v mělněném mase baleném v atmosféře s přidaným oxidem uhelnatým. Dále má využití pro hodnocení diskolorace kostí. (cs)
  • Video image analysis proved to be a suitable method for evaluation the quality of meat and meat products. The advantages and problems of VIA are discussed. Several examples of use of VIA in meat technology are given: monitoring of moulds growth and salts crystallization on dry sausages surface, hem pigments oxidization in meat products, colour stabilization in minced meat using carbon monoxide, meat greening, bones discoloration and reddening of cooked nitrite free sausages.
  • Video image analysis proved to be a suitable method for evaluation the quality of meat and meat products. The advantages and problems of VIA are discussed. Several examples of use of VIA in meat technology are given: monitoring of moulds growth and salts crystallization on dry sausages surface, hem pigments oxidization in meat products, colour stabilization in minced meat using carbon monoxide, meat greening, bones discoloration and reddening of cooked nitrite free sausages. (en)
Title
  • Bildanalyse in der Fleischverarbeitung
  • Analůýza obrazu v technologii masa (cs)
  • Video image analysis in meat technology (en)
skos:prefLabel
  • Bildanalyse in der Fleischverarbeitung
  • Analůýza obrazu v technologii masa (cs)
  • Video image analysis in meat technology (en)
skos:notation
  • RIV/60461373:22330/08:00021069!RIV09-MSM-22330___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika
  • 5/6
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 357969
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/08:00021069
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • VIA; meat; colour; hem pigments (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • DE - Spolková republika Německo
http://linked.open...ontrolniKodProRIV
  • [37567C115950]
http://linked.open...i/riv/nazevZdroje
  • Fleischerei technik
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 24
http://linked.open...iv/tvurceVysledku
  • Pipek, Petr
  • Staruch, Ladislav
  • Bělková, Bo-Anne
http://linked.open...n/vavai/riv/zamer
issn
  • 0176-9502
number of pages
http://localhost/t...ganizacniJednotka
  • 22330
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