Hao, D.; Zhang, C.; Wang, R.; Qiao, Q.; Gao, L.; Liu, J.; Lin, R.
A Non-Destructive Deep Learning–Based Method for Shrimp Freshness Assessment in Food Processing. Processes 2025, 13, 2895.
https://doi.org/10.3390/pr13092895
AMA Style
Hao D, Zhang C, Wang R, Qiao Q, Gao L, Liu J, Lin R.
A Non-Destructive Deep Learning–Based Method for Shrimp Freshness Assessment in Food Processing. Processes. 2025; 13(9):2895.
https://doi.org/10.3390/pr13092895
Chicago/Turabian Style
Hao, Dongyu, Cunxi Zhang, Rui Wang, Qian Qiao, Linsong Gao, Jin Liu, and Rongsheng Lin.
2025. "A Non-Destructive Deep Learning–Based Method for Shrimp Freshness Assessment in Food Processing" Processes 13, no. 9: 2895.
https://doi.org/10.3390/pr13092895
APA Style
Hao, D., Zhang, C., Wang, R., Qiao, Q., Gao, L., Liu, J., & Lin, R.
(2025). A Non-Destructive Deep Learning–Based Method for Shrimp Freshness Assessment in Food Processing. Processes, 13(9), 2895.
https://doi.org/10.3390/pr13092895