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Evaluating low- mid- and high-level fusion strategies for combining Raman and infrared spectroscopy for quality assessment of red meat

Red MeatInfrared SpectroscopySpectroscopyAnalytical ChemistryHigh-level Fusion StrategiesNear-infrared SpectroscopyQuality AssessmentFood QualityMeat QualityMeat ScienceSpectroscopic MethodHealth Sciences