Ince, V. Et Al. 2025. Predicting Spoilage Intensity Level in Sausage Products Using Explainable Machine Learning and GAN-Based Data Augmentation. FOOD AND BIOPROCESS TECHNOLOGY , 1-28.

Ince, V., Bader-El-Den, M., Eşmeli, R., Maurya, L., & Sari, O. F., (2025). Predicting Spoilage Intensity Level in Sausage Products Using Explainable Machine Learning and GAN-Based Data Augmentation. FOOD AND BIOPROCESS TECHNOLOGY , 1-28.

Ince, Volkan Et Al. "Predicting Spoilage Intensity Level in Sausage Products Using Explainable Machine Learning and GAN-Based Data Augmentation," FOOD AND BIOPROCESS TECHNOLOGY , 1-28, 2025

Ince, Volkan Et Al. "Predicting Spoilage Intensity Level in Sausage Products Using Explainable Machine Learning and GAN-Based Data Augmentation." FOOD AND BIOPROCESS TECHNOLOGY , pp.1-28, 2025

Ince, V. Et Al. (2025) . "Predicting Spoilage Intensity Level in Sausage Products Using Explainable Machine Learning and GAN-Based Data Augmentation." FOOD AND BIOPROCESS TECHNOLOGY , pp.1-28.

@article{article, author={Volkan Ince Et Al. }, title={Predicting Spoilage Intensity Level in Sausage Products Using Explainable Machine Learning and GAN-Based Data Augmentation}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2025, pages={1-28} }