Changes in the level of acrylamide considering two parameters (frying time and frying temperature) at a time, a beef burger A, b beef burger B; Changes in the level of acrylamide considering two parameters (frying time and meat/other compound) at a time, c beef burger A, d beef burger B; Changes in the level of acrylamide considering two parameters (frying temperature and meat/other compound) at a time, e beef burger A, f beef burger B