Álvsarez-Pontes, M. E., Instituto de Nutrición y Bromatología (CSIC-UCM). Facultad de Farmacia, Spain

• Grasas y Aceites Vol. 45 No. 3 (1994) - Research
  The frying of frozen sardine fillets in olive oil. Effects of different thawing methods on the fat content and fatty acid composition
  Abstract  PDF