Garip, S. Et Al. 2009. Use of Fourier transform infrared spectroscopy for rapid comparative analysis of Bacillus and Micrococcus isolates. FOOD CHEMISTRY , vol.113, no.4 , 1301-1307.

Garip, S., Gozen, A. G., & Severcan, F., (2009). Use of Fourier transform infrared spectroscopy for rapid comparative analysis of Bacillus and Micrococcus isolates. FOOD CHEMISTRY , vol.113, no.4, 1301-1307.

Garip, Sebnem, AYŞE GÜL GÖZEN, And FERİDE SEVERCAN. "Use of Fourier transform infrared spectroscopy for rapid comparative analysis of Bacillus and Micrococcus isolates," FOOD CHEMISTRY , vol.113, no.4, 1301-1307, 2009

Garip, Sebnem Et Al. "Use of Fourier transform infrared spectroscopy for rapid comparative analysis of Bacillus and Micrococcus isolates." FOOD CHEMISTRY , vol.113, no.4, pp.1301-1307, 2009

Garip, S. Gozen, A. G. And Severcan, F. (2009) . "Use of Fourier transform infrared spectroscopy for rapid comparative analysis of Bacillus and Micrococcus isolates." FOOD CHEMISTRY , vol.113, no.4, pp.1301-1307.

@article{article, author={Sebnem Garip Et Al. }, title={Use of Fourier transform infrared spectroscopy for rapid comparative analysis of Bacillus and Micrococcus isolates}, journal={FOOD CHEMISTRY}, year=2009, pages={1301-1307} }