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    The Effects of Various Thermal Processes on the Antioxidant Status of Sprats and Sardines

    The Effects of Various Thermal Processes on the Antioxidant Status of Sprats and Sardines by Aneta Kopeć, Joanna Skoczylas, Ewa Piątkowska, Teresa Leszczyńska, Ivo Doskocil

    Published 2024-03-01
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  2. 2
    The Concentration of Iodine and Selenium in Fish Depends on the Type of Thermal Process

    The Concentration of Iodine and Selenium in Fish Depends on the Type of Thermal Process by Aneta Kopeć, Joanna Skoczylas, Ewa Piątkowska, Teresa Leszczyńska, Sylwester Smoleń, Joanna Pitala, Ivo Doskocil

    Published 2024-03-01
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