An Efficient CNN-based Method for Classification of Red Meat Based on its Freshness
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-99-3932-9_34
Reference18 articles.
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3. Inbaraj BS, Chen B (2016) Nanomaterial-based sensors for detection of foodborne bacterial pathogens and toxins as well as pork adulteration in meat products. J Food Drug Anal 24(1):15–28
4. Ghanbari K, Nejabati F (2019) Construction of novel nonenzymatic xanthine biosensor based on reduced graphene oxide/polypyrrole/cdo nanocomposite for fish meat freshness detection. J Food Meas Charact 13:1411–1422
5. Fang H, et al (2022) Ppb-level h2s gas sensor based on CuNi-MOFs derivatives for meat freshness detection at low temperature environment. Sens Actuators B Chem 368:132225
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