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Effect of baking of sardine (Sardina pilchardus) and frying of anchovy (Engraulis encrasicholus) in olive and sunflower oil on their quality.
Food Sci Technol Int. 2013 Feb;19(1):11-23. doi: 10.1177/1082013212442179. Epub 2012 Dec 12.
Food Sci Technol Int. 2013.
PMID: 23239760
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