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

Fig. 5.

Fig. 5

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