Klasifikasi Kesegaran Daging Sapi Menggunakan Metode Ekstraksi Tekstur GLCM dan KNN: Freshness Classification of Beef Using GLCM Texture Extraction Method and KNN. Electro Luceat, [S. l.], v. 7, n. 1, p. 74–81, 2021. DOI: 10.32531/jelekn.v7i1.344. Disponível em: https://jurnal.poltekstpaul.ac.id/index.php/jelekn/article/view/344. Acesso em: 22 apr. 2026.