Sezer, B. Et Al. 2022. Laser-induced breakdown spectroscopy as a reliable analytical method for classifying commercial cheese samples based on their cooking/ stretching process. FOOD CHEMISTRY , vol.390 .

Sezer, B., ÖZTÜRK, M., AYVAZ, H., Apaydin, H., & BOYACI, İ. H., (2022). Laser-induced breakdown spectroscopy as a reliable analytical method for classifying commercial cheese samples based on their cooking/ stretching process. FOOD CHEMISTRY , vol.390.

Sezer, Banu Et Al. "Laser-induced breakdown spectroscopy as a reliable analytical method for classifying commercial cheese samples based on their cooking/ stretching process," FOOD CHEMISTRY , vol.390, 2022

Sezer, Banu Et Al. "Laser-induced breakdown spectroscopy as a reliable analytical method for classifying commercial cheese samples based on their cooking/ stretching process." FOOD CHEMISTRY , vol.390, 2022

Sezer, B. Et Al. (2022) . "Laser-induced breakdown spectroscopy as a reliable analytical method for classifying commercial cheese samples based on their cooking/ stretching process." FOOD CHEMISTRY , vol.390.

@article{article, author={Banu Sezer Et Al. }, title={Laser-induced breakdown spectroscopy as a reliable analytical method for classifying commercial cheese samples based on their cooking/ stretching process}, journal={FOOD CHEMISTRY}, year=2022}