A Comprehensive Method for Assessing Meat Freshness Using Fusing Electronic Nose, Computer Vision, and Artificial Tactile Technologies - researchr publication authors

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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, 2020. [doi]

This author has not been identified. Look up 'Xiaohui Weng' in GoogleThis author has not been identified. Look up 'Xiangyu Luan' in GoogleThis author has not been identified. Look up 'Cheng Kong' in GoogleThis author has not been identified. Look up 'Zhiyong Chang' in GoogleThis author has not been identified. Look up 'Yinwu Li' in GoogleThis author has not been identified. Look up 'Shujun Zhang' in GoogleThis author has not been identified. Look up 'Salah Al-Majeed' in GoogleThis author has not been identified. Look up 'Yingkui Xiao' in Google

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