Huh, S.; Kim, H.-J.; Lee, S.; Cho, J.; Jang, A.; Bae, J.
Utilization of Electrical Impedance Spectroscopy and Image Classification for Non-Invasive Early Assessment of Meat Freshness. Sensors 2021, 21, 1001.
https://doi.org/10.3390/s21031001
AMA Style
Huh S, Kim H-J, Lee S, Cho J, Jang A, Bae J.
Utilization of Electrical Impedance Spectroscopy and Image Classification for Non-Invasive Early Assessment of Meat Freshness. Sensors. 2021; 21(3):1001.
https://doi.org/10.3390/s21031001
Chicago/Turabian Style
Huh, Sooin, Hye-Jin Kim, Seungah Lee, Jinwoo Cho, Aera Jang, and Joonsung Bae.
2021. "Utilization of Electrical Impedance Spectroscopy and Image Classification for Non-Invasive Early Assessment of Meat Freshness" Sensors 21, no. 3: 1001.
https://doi.org/10.3390/s21031001
APA Style
Huh, S., Kim, H.-J., Lee, S., Cho, J., Jang, A., & Bae, J.
(2021). Utilization of Electrical Impedance Spectroscopy and Image Classification for Non-Invasive Early Assessment of Meat Freshness. Sensors, 21(3), 1001.
https://doi.org/10.3390/s21031001