RETRACTED: Neural network based identification of meat spoilage using Fourier-transform infrared spectra
Author:
Publisher
Elsevier BV
Subject
Food Science
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2. A Computer Vision-Based Method for Classification of Red Meat Quality After Nitrosamine Appendage;International Journal of Computational Intelligence and Applications;2021-01-22
3. Advances in infrared spectroscopy combined with artificial neural network for the authentication and traceability of food;Critical Reviews in Food Science and Nutrition;2020-12-21
4. Different supervised and unsupervised classification approaches based on visible/near infrared spectral analysis for discrimination of microbial contaminated lettuce samples: Case study on E. coli ATCC;Infrared Physics & Technology;2020-08
5. Retraction notice to “Neural network based identification of meat spoilage using fourier-transform infrared spectra” [Journal of Food Engineering 142(2014) 118–131];Journal of Food Engineering;2020-05
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