Figures index

From

Acrylamide Formation: The Effect of Thawing and Frying Methods in Chicken and Fish Meat

Zeliha Keskin Alkaç, İrem Dağoğlu, Fatih Ahmet Korkak, Saibe Merve Kazdal, Ayhan Dağ

Journal of Food and Nutrition Research. 2024, 12(7), 349-354 doi:10.12691/jfnr-12-7-1
  • Figure 1. Typical gas chromatography–mass spectrometry (GC-MS) chromatograms for the acrylamide standard (100μg/kg) and the internal standard (50μg/kg) in deep-fat-fried chicken wing samples after thawing by water immersion