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Polycyclic Aromatic Hydrocarbon Occurrence and Formation in Processed Meat, Edible Oils, and Cereal-Derived Products: A Review.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 13, p. 7877, doi. 10.3390/app13137877
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- Article
INFLUENCE OF MANUFACTURING RECIPE AND BAKING CONDITIONS ON ACRYLAMIDE CONTENT IN BREAD.
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- Scientific Bulletin Series F. Biotechnologies, 2023, v. 27, n. 2, p. 88
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- Article
THE INFLUENCE OF POTATO SLICE SIZE ON THE ACRYLAMIDE LEVEL OF POTATOES FRIED UNDER FAST FOOD CONDITIONS.
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- Current Trends in Natural Sciences, 2022, v. 11, n. 22, p. 295, doi. 10.47068/ctns.2022.v11i22.034
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- Article
ACRYLAMIDE IN FRENCH FRIES PREPARED IN AT HOME AND FAST FOOD CONDITIONS.
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- Current Trends in Natural Sciences, 2021, v. 10, n. 20, p. 6, doi. 10.47068/ctns.2021.v10i20.001
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- Article
INFLUENCE OF POTATO VARIETY AND TYPE OF OIL USED IN FRYING POTATOES ON ACRYLAMIDE LEVEL.
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- Current Trends in Natural Sciences, 2021, v. 10, n. 19, p. 99, doi. 10.47068/ctns.2021.v10i19.013
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- Article
EFFECT OF REPEATED DEEP-FAT FRYING OF FRENCH FRIES IN SUNFLOWER AND PALM OILS ON THE ACRYLAMIDE CONTENT.
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- Current Trends in Natural Sciences, 2021, v. 10, n. 19, p. 354, doi. 10.47068/ctns.2021.v10i19.046
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- Article