« Influence of frying conditions on acrylamide content and fatty acid composition in french fries ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 49, no. 1 (mars 28, 2025): 143–158. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/9286.