A Comprehensive Method for Assessing Meat Freshness Using Fusing Electronic Nose, Computer Vision, and Artificial Tactile Technologies.
- Resource Type
- Article
- Source
- Journal of Sensors; 9/21/2020, p1-14, 14p
- Subject
ELECTRONIC noses MEAT analysis COMPUTER vision FOOD aroma STANDARD deviations TOUCH MULTISENSOR data fusion PRINCIPAL components analysis - Language
- ISSN
- 1687725X