Laser-induced breakdown spectroscopy as a reliable analytical method for classifying commercial cheese samples based on their cooking/stretching process
| Autor: | Sezer, Banu, Ozturk, Mustafa, Ayvaz, Huseyin, Apaydın, Hakan, Boyaci, Ismail Hakkı |
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| Zdroj: | In Food Chemistry 1 October 2022 390 |
| Databáze: | ScienceDirect |
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