文献
J-GLOBAL ID:202102222447831752
整理番号:21A0155266
ケモメトリックスと結合した多次元蛍光イメージングを用いた冷凍エビの鮮度変化の迅速非侵襲的モニタリング【JST・京大機械翻訳】
Rapid noninvasive monitoring of freshness variation in frozen shrimp using multidimensional fluorescence imaging coupled with chemometrics
著者 (13件):
Rahman Md. Mizanur
(Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan)
,
Rahman Md. Mizanur
(Department of Fisheries Technology, Patuakhali Science and Technology University, Dumki-8602, Patuakhali, Bangladesh)
,
Bui Minh Vu
(Department of Computer Science and Engineering, Toyohashi University of Technology, 1-1 Hibarigaoka, Tempaku, Toyohashi, Aichi, 441-8580, Japan)
,
Shibata Mario
(Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan)
,
Nakazawa Naho
(Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan)
,
Rithu Mst. Nazira Akhter
(Department of Ocean Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo 108-8477, Japan)
,
Yamashita Hideyuki
(Marine Fisheries Research and Development Center (JAMARC) of Japan Fisheries Research and Education Agency, 2-3-3 Minatomirai, Nishi-ku, Yokohama-City, Kanagawa, 220-6115, Japan)
,
Sadayasu Kazuhiro
(Marine Fisheries Research and Development Center (JAMARC) of Japan Fisheries Research and Education Agency, 2-3-3 Minatomirai, Nishi-ku, Yokohama-City, Kanagawa, 220-6115, Japan)
,
Tsuchiyama Kazuhiko
(Marine Fisheries Research and Development Center (JAMARC) of Japan Fisheries Research and Education Agency, 2-3-3 Minatomirai, Nishi-ku, Yokohama-City, Kanagawa, 220-6115, Japan)
,
Nakauchi Shigeki
(Department of Computer Science and Engineering, Toyohashi University of Technology, 1-1 Hibarigaoka, Tempaku, Toyohashi, Aichi, 441-8580, Japan)
,
Hagiwara Tomoaki
(Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan)
,
Osako Kazufumi
(Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan)
,
Okazaki Emiko
(Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan)
資料名:
Talanta
(Talanta)
巻:
224
ページ:
Null
発行年:
2021年
JST資料番号:
E0324A
ISSN:
0039-9140
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)