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Cited article:

Traditional Catering Industry Carries Cooperative Robots to Achieve Industrial Upgrading

Zhang zhongyu

E3S Web Conf., 251 (2021) 01035

Published online: 2021-04-15

DOI: https://doi.org/10.1051/e3sconf/202125101035

This article has been cited by the following article(s):

Effects of Stir-Frying Frequency on Meat Quality via Multimodal Infrared & Accelerometer Platform

Yibing Yuan, Liangyu Xue, Xiaojia Hu, Guowei Gao, Wenzheng Zhu, Yangjun Wang, Jingfang Hu, Huixin Tian, Chunhui Zhang and Wensong Wei
International Journal of Gastronomy and Food Science 101255 (2025)
https://doi.org/10.1016/j.ijgfs.2025.101255