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. 2011 Sep 4;51(3):440–448. doi: 10.1007/s13197-011-0514-x

Fig. 4.

Fig. 4

Changes in the level of acrylamide produced in considering one parameter, a Effect of temperature in beef burger A, b Effect of temperature in beef burger B, c Effect of time in beef burger A, d Effect of time in beef burger B, d Effect of meat/other compound in beef burger A, d Effect of meat/other compound in beef burger B