Rahman, M.M.; Shibata, M.; Nakazawa, N.; Rithu, M.N.A.; Nakauchi, S.; Hagiwara, T.; Osako, K.; Okazaki, E.
Non-destructive Approach for the Prediction of pH in Frozen Fish Meat Using Fluorescence Fingerprints in Tandem with Chemometrics. Fishes 2022, 7, 364.
https://doi.org/10.3390/fishes7060364
AMA Style
Rahman MM, Shibata M, Nakazawa N, Rithu MNA, Nakauchi S, Hagiwara T, Osako K, Okazaki E.
Non-destructive Approach for the Prediction of pH in Frozen Fish Meat Using Fluorescence Fingerprints in Tandem with Chemometrics. Fishes. 2022; 7(6):364.
https://doi.org/10.3390/fishes7060364
Chicago/Turabian Style
Rahman, Md. Mizanur, Mario Shibata, Naho Nakazawa, Mst. Nazira Akhter Rithu, Shigeki Nakauchi, Tomoaki Hagiwara, Kazufumi Osako, and Emiko Okazaki.
2022. "Non-destructive Approach for the Prediction of pH in Frozen Fish Meat Using Fluorescence Fingerprints in Tandem with Chemometrics" Fishes 7, no. 6: 364.
https://doi.org/10.3390/fishes7060364
APA Style
Rahman, M. M., Shibata, M., Nakazawa, N., Rithu, M. N. A., Nakauchi, S., Hagiwara, T., Osako, K., & Okazaki, E.
(2022). Non-destructive Approach for the Prediction of pH in Frozen Fish Meat Using Fluorescence Fingerprints in Tandem with Chemometrics. Fishes, 7(6), 364.
https://doi.org/10.3390/fishes7060364