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Weng, Xiaohui, Luan, Xiangyu, Cheng, Kong, Chang, Zhiyong, Li, Yinwu, Zhang, Shujun ORCID logoORCID: https://orcid.org/0000-0001-5699-2676, Al-Majeed, Salah ORCID logoORCID: https://orcid.org/0000-0002-5932-9658 and Xiao, Yingkui (2020) A Comprehensive Method for Assessing Meat Freshness Using Fusing Electronic Nose, Computer Vision, and Artificial Tactile Technologies. Journal of Sensors, 2020. Art No 8838535. doi:10.1155/2020/8838535

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University Of Gloucestershire

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University of Gloucestershire, The Park, Cheltenham, Gloucestershire, GL50 2RH. Telephone +44 (0)844 8010001.