ÜÇÜNCÜOĞLU, D. Et Al. 2013. Rapid detection of fat adulteration in bakery products using Raman and near-infrared spectroscopies. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.237, no.5 , 703-710.

ÜÇÜNCÜOĞLU, D., Ilaslan, K., BOYACI, İ. H., & SİVRİ ÖZAY, D., (2013). Rapid detection of fat adulteration in bakery products using Raman and near-infrared spectroscopies. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.237, no.5, 703-710.

ÜÇÜNCÜOĞLU, DİDAR Et Al. "Rapid detection of fat adulteration in bakery products using Raman and near-infrared spectroscopies," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.237, no.5, 703-710, 2013

ÜÇÜNCÜOĞLU, DİDAR Et Al. "Rapid detection of fat adulteration in bakery products using Raman and near-infrared spectroscopies." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.237, no.5, pp.703-710, 2013

ÜÇÜNCÜOĞLU, D. Et Al. (2013) . "Rapid detection of fat adulteration in bakery products using Raman and near-infrared spectroscopies." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.237, no.5, pp.703-710.

@article{article, author={DİDAR ÜÇÜNCÜOĞLU Et Al. }, title={Rapid detection of fat adulteration in bakery products using Raman and near-infrared spectroscopies}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2013, pages={703-710} }