Gabašová, Michaela, Lucia Zeleňáková, Zuzana Ciesarová, Lucia Benešová, Kristína Kukurová, and Viera Jelemenská. “The Variability of Acrylamide Content in Potato French Fries Depending on the Oil Used and Deep-Frying Conditions”. Potravinarstvo Slovak Journal of Food Sciences 17 (March 1, 2023): 170–184. Accessed November 22, 2024. http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1857.