Showing 1 - 20 results of 20 for search '"Huế"', query time: 0.35s Refine Results
  1. 1
    ... parâmetros a* e °Hue foram afetados pela temperatura, concentração de Emustab e de Albumina, sendo que o...
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  2. 2
    ... dos frutos; a coloração (luminosidade, cromaticidade, ângulo Hue e aparência), os teores de sólidos...
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  3. 3
    ... color. The most efficient color components to estimate Interrill erodibility were Hue (88% of precision...
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  4. 4
    ... components (hue, value and chroma) it was calculated a redness index. We selected 12 points from the transect...
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  5. 5
    ... hectares, with coffee cultivation (Yellow Catuaí, lineage IAC 62). Obtaining the color variables: hue...
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  6. 6
    ... of diffuse reflectance in the range of 380 to 780 nm, obtaining values of hue, value and chroma that promoted...
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  7. 7
    ... in the experimental area of 380 ha. From the soil color data (hue, value and chroma) was calculated a redness index...
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  8. 8
    ... for the groups with the biomass supplementation. Hue angle increased to yellow until 2 g/kg and to red at 3 g/kg...
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  9. 9
    ... color evaluation showed means at 25.48 for hue, 14.22 for chroma and 22.42 for lightness. Mean...
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  10. 10
    ... the values of hue, value and chroma. From these color components, we calculated the redness index for each...
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  11. 11
  12. 12
    ... hue and darkening after matured. The quantity of exudate in the package raises in the maturation...
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  13. 13
    ... eletrônico abaixo) === The reddish hue of some fish acts as a distinctive factor from traditional white flesh...
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  14. 14
    by Rocha, Camila Mattos [UNESP]
    Published 2014
    ... values of a* and b*. The hue (H*) varied from 68.1 to 71.5, noting the tendency toward yellow...
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  15. 15
    by Dantas, Jussara Silva [UNESP]
    Published 2014
    ... reflectance in the visible range (380 - 780 nm), from which was determined the values of hue, chroma values...
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  16. 16
    by Siqueira, Diego Silva [UNESP]
    Published 2014
    ... of analysis Split Moving Windows correlates to SM-RAM with clay content (r = 0.7, p <0.01), hue (r = 0.4, p...
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  17. 17
    by Luiz, Felipe Pelícia [UNESP]
    Published 2016
    ... loss and hue), and the evaluation of cooked meat through sensory panel and shear force.Were used 72...
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  18. 18
    ...* (lightness), S* (saturation), hº (hue) and color index (CIRG). It was also evaluated the fresh weight, length...
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  19. 19
    ... of basal rations that received increasing levels of biomass. The bacterial biomass increased red hues...
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  20. 20