Saleh شمق, ALSarahe اثا, Naser رمص. Study of factors affecting on the formation of acryl amide in the fried Potato. Univ. Aden J. Nat. and Appl. Sc. [Internet]. 2016 Apr. 30 [cited 2025 Apr. 3];20(1):35-46. Available from: https://uajnas.adenuniv.com/index.php/uajnas/article/view/313