Ghasemian, Samaneh, Karamatollah Rezaei, Reza Abedini, and Hashem Poorazarang. 2011. “Acrylamide Formation During the Frying of Beef Burger: Effect of Temperature and Time”. Chemical Engineering Research Bulletin 15 (1):39-44. https://doi.org/10.3329/cerb.v15i1.7610.