4.2 Article

Effect of baking of sardine (Sardina pilchardus) and frying of anchovy (Engraulis encrasicholus) in olive and sunflower oil on their quality

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Blue-back fish: Fatty acid profile in selected seasons and retention upon baking

Maurizio Pirini et al.

FOOD CHEMISTRY (2010)

Article Food Science & Technology

Effect of different types of heat processing on chemical changes in tuna

Nimish Mol Stephen et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2010)

Article Ophthalmology

The protective role of squalene in alcohol damage in the chick embryo retina

Y Aguilera et al.

EXPERIMENTAL EYE RESEARCH (2005)