Incorporating active learning into machine learning techniques for sensory evaluation of food

• المؤلفون الرئيسيون: Nhat Vinh Lu, Roengchai Tansuchat, Takaya Yuizono, Van Nam Huynh
• التنسيق: دورية
• منشور في: 2020
• الموضوعات: Computer Science; Mathematics
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85087105999&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/70458
• المؤسسة: Chiang Mai University

© 2020 The Authors. Published by Atlantis Press SARL. The sensory evaluation of food quality using a machine learning approach provides a means of measuring the quality of food products. Thus, this type of evaluation may assist in improving the composition of foods and encouraging the development of...