Estimation of fat content in fermented sausages by means of computer vision system (cvs)

MLA

Simunović, Stefan, et al. “Estimation of Fat Content in Fermented Sausages by Means of Computer Vision System (Cvs).” Meat Technology, 2021. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsoai&AN=edsoai.on1290016724&authtype=sso&custid=ns315887.

APA

Simunović, S., Simunović, S., Rajić, S., Đorđević, V., Tomović, V., Vujadinović, D., Djekić, I., & Tomašević, I. (2021). Estimation of fat content in fermented sausages by means of computer vision system (cvs). Meat Technology.

Chicago

Simunović, Stefan, Stefan Simunović, Sara Rajić, Vesna Đorđević, Vladimir Tomović, Dragan Vujadinović, Ilija Djekić, and Igor Tomašević. 2021. “Estimation of Fat Content in Fermented Sausages by Means of Computer Vision System (Cvs).” Meat Technology. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsoai&AN=edsoai.on1290016724&authtype=sso&custid=ns315887.