CEBI, N. Et Al. 2016. An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins. FOOD CHEMISTRY , vol.190 , 1109-1115.

CEBI, N., DURAK, M. Z., TOKER, Ö. S., SAĞDIÇ, O., & ARICI, M., (2016). An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins. FOOD CHEMISTRY , vol.190, 1109-1115.

CEBI, Nur Et Al. "An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins," FOOD CHEMISTRY , vol.190, 1109-1115, 2016

CEBI, Nur Et Al. "An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins." FOOD CHEMISTRY , vol.190, pp.1109-1115, 2016

CEBI, N. Et Al. (2016) . "An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins." FOOD CHEMISTRY , vol.190, pp.1109-1115.

@article{article, author={Nur ÇEBİ Et Al. }, title={An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins}, journal={FOOD CHEMISTRY}, year=2016, pages={1109-1115} }