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Continue to ChatEffect of Bicarbonate Salts and Sequential Using of Frying Oil on Acrylamide and 5-Hydroxymethylfurfural Contents in Coated Fried Chicken Meat - https://avesis.akdeniz.edu.tr/yayin/7ac1d57e-ca7d-470a-8198-61733441d375/effect-of-bicarbonate-salts-and-sequential-using-of-frying-oil-on-acrylamide-and-5-hydroxymethylfurfural-contents-in-coated-fried-chicken-meat