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Potential of fluorescence fingerprints for fish meat authentication: Differences in freshness evaluation in white and dark meat at frozen state.
Rahman, Md Mizanur; Shibata, Mario; Nakazawa, Naho; Rithu, Mst Nazira Akhter; Okazaki, Emiko; Nakauchi, Shigeki.
Afiliación
  • Rahman MM; Department of Computer Science and Engineering, Toyohashi University of Technology, Toyohashi, Aichi, Japan.
  • Shibata M; Department of Fisheries Technology, Patuakhali Science and Technology University, Dumki, Patuakhali, Bangladesh.
  • Nakazawa N; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato, Tokyo, Japan.
  • Rithu MNA; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato, Tokyo, Japan.
  • Okazaki E; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato, Tokyo, Japan.
  • Nakauchi S; Department of Ocean Sciences, Tokyo University of Marine Science and Technology, Minato, Tokyo, Japan.
J Food Sci ; 88(12): 5339-5354, 2023 Dec.
Article en En | MEDLINE | ID: mdl-37942954
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Perciformes / Hielo Límite: Animals Idioma: En Revista: J Food Sci Año: 2023 Tipo del documento: Article País de afiliación: Japón Pais de publicación: Estados Unidos
Texto completo
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XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Perciformes / Hielo Límite: Animals Idioma: En Revista: J Food Sci Año: 2023 Tipo del documento: Article País de afiliación: Japón Pais de publicación: Estados Unidos