Cooking-freezing-reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions

1. García-Arias, M.T.
2. Álvarez Pontes, E.
3. García-Linares, M.C.
4. García-Fernández, M.C.
5. Sánchez-Muniz, F.J.