GABAŠOVÁ, M.; ZELEŇÁKOVÁ, L.; CIESAROVÁ, Z.; BENEŠOVÁ, L.; KUKUROVÁ, K.; JELEMENSKÁ, V. The variability of acrylamide content in potato French fries depending on the oil used and deep-frying conditions. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 17, p. 170–184, 2023. DOI: 10.5219/1857. Disponível em: http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1857. Acesso em: 22 nov. 2024.