The journal Food Research International has published the article «The influence of
frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during
shallow -
frying, studied
by H - 1 NMR», which deals with the work carried out
by Bárbara Nieva - Echevarría, Encarnación Goicoechea, María José Manzanos and María Dolores Guillén.