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C. R. T. Tarley, J. V. Visentainer, M. Matsushita and N. E. de Souza, “Proximate Composition, Cholesterol and Fatty Acids Profile of Canned Sardines (Sardinella Brasiliensis) in Soybean Oil and Tomato Sauce,” Food Chemistry, Vol. 88, No. 1, 2004, pp. 1-6. doi:10.1016/j.foodchem.2004.01.016

has been cited by the following article:

• TITLE: Proximate Composition and Fatty Acid Profile of Raw and Roasted Salt-Dried Sardines (Sardinella Brasiliensis)

  AUTHORS: Milena Keller Bulla, Julliana Isabelle Simionato, Makoto Matsushita, Fabio Augusto Garcia Coró, Massami Shimokomaki, Jesuí Vergilio Visentainer, Nilson Evelazio de Souza

  KEYWORDS: Sardine, Sardinella Brasiliensis, Raw Sardine, Roasted Sardine, Fatty Acids

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.5, July 6, 2011

  ABSTRACT: The proximate composition and fatty acid profile of five lots of samples of raw and roasted salt-dried sardines (Sardi-nella brasiliensis) bought locally in Maringá, Paraná State, Brazil were determined. Significant differences (P