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Cooking-freezing-reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositionsGARCIA-ARIAS, M. T; ALVAREZ PONTES, E; GARCIA-LINARES, M. C et al.Food chemistry. 2003, Vol 83, Num 3, pp 349-356, issn 0308-8146, 8 p.Article
