KAVUŞAN, H. S.; SERDAROGLU, M. As a Thermal Process Contaminant Acrylamide: Formation Mechanisms and Strategies of Reducing Acrylamide Content in Meat Products. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 7, n. 2, p. 173–185, 2019. DOI: 10.24925/turjaf.v7i2.173-185.1944. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/1944. Acesso em: 4 may. 2024.