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Stephen J. Powers, Donald S. Mottram, Andrew Curtis & Nigel G. Halford. (2017) Acrylamide levels in potato crisps in Europe from 2002 to 2016. Food Additives & Contaminants: Part A 34:12, pages 2085-2100.
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Gregor McCombie, Maurus Biedermann, Sandra Biedermann-Brem, Gaby Suter, Angela Eicher & Anton Pfefferle. (2016) Acrylamide in a fried potato dish (rösti) from restaurants in Zurich, Switzerland. Food Additives & Contaminants: Part B 9:1, pages 21-26.
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