Saleh ش. م. ق., ALSarahe ا. ث. ا., & Naser ر. م. ص. (2016). Study of factors affecting on the formation of acryl amide in the fried Potato. University of Aden Journal of Natural and Applied Sciences, 20(1), 35–46. https://doi.org/10.47372/uajnas.2016.n1.a04