A Comprehensive Method for Assessing Meat Freshness Using Fusing Electronic Nose, Computer Vision, and Artificial Tactile Technologies
- Submitting institution
-
University of Gloucestershire
- Unit of assessment
- 12 - Engineering
- Output identifier
- 437
- Type
- D - Journal article
- DOI
-
10.1155/2020/8838535
- Title of journal
- Journal of Sensors
- Article number
- 8838535
- First page
- -
- Volume
- 2020
- Issue
- -
- ISSN
- 1687-7268
- Open access status
- Compliant
- Month of publication
- September
- Year of publication
- 2020
- URL
-
http://eprints.glos.ac.uk/8813/
- Supplementary information
-
-
- Request cross-referral to
- -
- Output has been delayed by COVID-19
- No
- COVID-19 affected output statement
- -
- Forensic science
- No
- Criminology
- No
- Interdisciplinary
- No
- Number of additional authors
-
7
- Research group(s)
-
-
- Proposed double-weighted
- No
- Reserve for an output with double weighting
- No
- Additional information
- -
- Author contribution statement
- -
- Non-English
- No
- English abstract
- -
