TEMİZ, H. T. Et Al. 2018. Assessment of laser induced breakdown spectroscopy as a tool for analysis of butter adulteration. JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.67 , 48-54.

TEMİZ, H. T., Sezer, B., BERKKAN, A., TAMER, U., & BOYACI, İ. H., (2018). Assessment of laser induced breakdown spectroscopy as a tool for analysis of butter adulteration. JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.67, 48-54.

TEMİZ, HAVVA Et Al. "Assessment of laser induced breakdown spectroscopy as a tool for analysis of butter adulteration," JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.67, 48-54, 2018

TEMİZ, HAVVA T. Et Al. "Assessment of laser induced breakdown spectroscopy as a tool for analysis of butter adulteration." JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.67, pp.48-54, 2018

TEMİZ, H. T. Et Al. (2018) . "Assessment of laser induced breakdown spectroscopy as a tool for analysis of butter adulteration." JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.67, pp.48-54.

@article{article, author={HAVVA TÜMAY TEMİZ Et Al. }, title={Assessment of laser induced breakdown spectroscopy as a tool for analysis of butter adulteration}, journal={JOURNAL OF FOOD COMPOSITION AND ANALYSIS}, year=2018, pages={48-54} }