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

Xiaohui Weng et al. (2020)

> Home

Details and statistics

DOI: 10.1155/2020/8838535

access: open

type: Journal Article

metadata version: 2022-12-07

- view
  - electronic edition via DOI (open access)
  authority control:
- export record
  dblp key:
  - journals/js/WengLKCLZAX20
- ask others
- share record
  persistent URL:
  - 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)

manage site settings

To protect your privacy, all features that rely on external API calls from your browser are turned off by default. You need to opt-in for them to become active. All settings here will be stored as cookies with your web browser. For more information see our F.A.Q.