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"A Comprehensive Method for Assessing Meat Freshness Using Fusing ..."

Xiaohui Weng et al. (2020)

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DOI: 10.1155/2020/8838535

access: open

type: Journal Article

metadata version: 2022-12-07

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  dblp key:
  - journals/js/WengLKCLZAX20
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  - https://dblp.org/rec/journals/js/WengLKCLZAX20
Xiaohui Weng, Xiangyu Luan, Cheng Kong, Zhiyong Chang, Yinwu Li, Shujun Zhang, Salah Al-Majeed, Yingkui Xiao:
A Comprehensive Method for Assessing Meat Freshness Using Fusing Electronic Nose, Computer Vision, and Artificial Tactile Technologies. J. Sensors 2020: 8838535:1-8838535:14 (2020)

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