Álvsarez-Pontes, M. E., J. M. Viejo, F. J. Sánchez Muniz, and A. M. Castrillón. “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 45, no. 3 (June 30, 1994): 119–125. Accessed April 28, 2024. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/983.