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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

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

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