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J. V. Visentainer, P. O. Carvalho, M. Ikegaki and Y. K. Park, “Concentra??o de ácido eicosapentaenóico (EPA) e ácido docosahexaenóico (DHA) em peixes marinhos da costa brasileira,” Ciência e Tecnologia de Alimentos, Vol. 20, No. 1, 2000, pp. 90-93. doi:10.1590/S0101-20612000000100017

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