In this paper, two methods of marbling score and grey space correlation matrix were used to analyze the image features of fat and no fat structures in chilled beef.
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释义
分别运用大理石纹和灰度空间相关矩阵两种方法对含脂肪组织和不含脂肪组织冷却牛肉的图像特征进行了分析。
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