GHASEMIAN, S.; REZAEI, K.; ABEDINI, R.; POORAZARANG, H. Acrylamide Formation during the Frying of Beef Burger: Effect of Temperature and Time. Chemical Engineering Research Bulletin, [S. l.], v. 15, n. 1, p. 39–44, 2011. DOI: 10.3329/cerb.v15i1.7610. Disponível em: https://banglajol.info/index.php/CERB/article/view/7610. Acesso em: 21 nov. 2024.