SHALINI, R; JEYA, S R; JEYASEKARAN, G. Jeyasekaran; PALANIKUMAR, M. Effect of Frying in Different Cooking Oils on Omega 3 Fatty Acids of Goldstripe Sardinella. Fishery Technology, India, v. 54, n. 3, 2017. DOI: 10.56093/ft.v54i3.74492. Disponível em: https://epubs.icar.org.in/index.php/FT/article/view/74492. Acesso em: 20 oct. 2025.