Laser-induced breakdown spectroscopy as a reliable analytical method for classifying commercial cheese samples based on their cooking/stretching process

dc.date.accessioned	2023-03-06T07:32:12Z
dc.date.available	2023-03-06T07:32:12Z
dc.date.issued	2022
dc.identifier.citation	Food Chem. 2022 Oct 1;390:132946. doi: 10.1016/j.foodchem.2022.132946. Epub 2022 Apr 10.
dc.identifier.uri	https://hdl.handle.net/20.500.12619/100216
dc.relation.isversionof	10.1016/j.foodchem.2022.132946
dc.relation.isversionof	10.1016/j.foodchem.2022.132946
dc.title	Laser-induced breakdown spectroscopy as a reliable analytical method for classifying commercial cheese samples based on their cooking/stretching process
dc.relation.journal	Food Chem
dc.identifier.doi	10.1016/j.foodchem.2022.132946
dc.contributor.author	Sezer B
dc.contributor.author	Sezer B
dc.contributor.author	Ozturk M
dc.contributor.author	Ayvaz H
dc.contributor.author	Apaydın H
dc.contributor.author	Boyaci IH.