WASET
    Irisa Murniece and  Daina Karklina and  Ruta Galoburda,  The Content of Acrylamide in Deep-fat Fried, Shallow Fried and Roasted Potatoes.   journal   = {International Journal of Nutrition and Food Engineering}, [online]. World Academy of Science, Engineering and Technology.
    March 2013, vol. 75(3). 185 - 190
    [viewed 25 April 2024]. Available from: https://publications.waset.org/pdf/8700.