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Nano-sized structures for the detection of food components and contaminants.
Dudak FC, Bas D, Basaran-Akgul N, Tamer U, Boyaci IH. Dudak FC, et al. Front Biosci (Elite Ed). 2011 Jun 1;3:1109-27. doi: 10.2741/e315. Front Biosci (Elite Ed). 2011. PMID: 21622118 Review.
Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology.
Velioğlu HM, Velioğlu SD, Boyaci IH, Yilmaz I, Kurultay S. Velioğlu HM, et al. Meat Sci. 2010 Mar;84(3):477-83. doi: 10.1016/j.meatsci.2009.10.001. Epub 2009 Oct 8. Meat Sci. 2010. PMID: 20374813
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