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Assessment of Meat Freshness via Optical Measurement of Carbon Dioxide Using Fluorescent Capillary Coating

Published Online: 2024-09-25

Published Print: 2024-12

Authors

Anusankari, S. https://orcid.org/0009-0007-0395-436X
BalajiGanesh, A.

Subasri, R.
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Text and Data Mining valid from 2024-09-25

Version of Record valid from 2024-09-25
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Article History

Received: 20 July 2024

Accepted: 8 September 2024

First Online: 25 September 2024

Declarations

:

: The authors declare no competing interests.

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