The Design and Implementation of an Ingredient-Based Food...

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IEEE Access 2018

The Design and Implementation of an Ingredient-Based Food Calorie Measurement System Using Nutrition Knowledge and Fusion of Brightness and Heat Information

Turmchokksam, Sirichai, Chamnongthai, Kosin
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Year:
2018
Language:
english
Journal:
IEEE Access
DOI:
10.1109/ACCESS.2018.2837046
File:
PDF, 1.90 MB
english, 2018
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