menemukan bahwa bahan pangan yang t

menemukan bahwa bahan pangan yang tidak mengalami proses penggorengan atau pemanggangan ternyata hanya mengandung senyawa akrilamida dalam jumlah yang amat sedikit dibandingkan dengan makanan yang melewati proses penggorengan.

Results (English) 1:

find that foodstuffs which do not undergo the process of frying or roasting it turns only contains acrylamide in amounts that very few compared to the food passing through the process of frying.

Results (English) 2:

found that foodstuffs which do not undergo the process of frying or roasting apparently only compounds containing acrylamide in amounts so small compared with the food that passes through the frying process.