ÁLVSAREZ-PONTES, M. E.; VIEJO, J. M.; SÁNCHEZ MUNIZ, F. J.; CASTRILLÓN, A. M. The frying of frozen sardine fillets in olive oil. Effects of different thawing methods on the fat content and fatty acid composition. Grasas y Aceites, [S. l.], v. 45, n. 3, p. 119–125, 1994. DOI: 10.3989/gya.1994.v45.i3.983. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/983. Acesso em: 27 apr. 2024.