Evaluating low- mid- and high-level fusion strategies for combining raman and infrared spectroscopy for quality assessment of red meat
Keyword(s):
Red Meat
◽
2009 ◽
Vol E92-A
(12)
◽
pp. 3277-3283
Keyword(s):
1997 ◽
Vol 68
(2)
◽
pp. 115-124
◽
Keyword(s):
Keyword(s):