Şenyuva, H. Et Al. 2005. Correlation between surface color and acrylamide in potato chips Machine vision based approach as a rapid detection too. COST Action 927 – Thermally processed Foods: Possible Health Implications, III. Workshop , (Hamburg, Germany).

Şenyuva, H., GÖKMEN, V., DÜLEK, B., & ÇETİN, A. E., (2005). Correlation between surface color and acrylamide in potato chips Machine vision based approach as a rapid detection too . COST Action 927 – Thermally processed Foods: Possible Health Implications, III. Workshop, Hamburg, Germany

Şenyuva, Hamide Et Al. "Correlation between surface color and acrylamide in potato chips Machine vision based approach as a rapid detection too," COST Action 927 – Thermally processed Foods: Possible Health Implications, III. Workshop, Hamburg, Germany, 2005

Şenyuva, Hamide Et Al. "Correlation between surface color and acrylamide in potato chips Machine vision based approach as a rapid detection too." COST Action 927 – Thermally processed Foods: Possible Health Implications, III. Workshop , Hamburg, Germany, 2005

Şenyuva, H. Et Al. (2005) . "Correlation between surface color and acrylamide in potato chips Machine vision based approach as a rapid detection too." COST Action 927 – Thermally processed Foods: Possible Health Implications, III. Workshop , Hamburg, Germany.

@conferencepaper{conferencepaper, author={Hamide Şenyuva Et Al. }, title={Correlation between surface color and acrylamide in potato chips Machine vision based approach as a rapid detection too}, congress name={COST Action 927 – Thermally processed Foods: Possible Health Implications, III. Workshop}, city={Hamburg}, country={Germany}, year={2005}}