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Tinagli S, Amarie RE, Conte G, Tognocchi M, Mele M, Mantino A, Casarosa L, Serra A. Effect of Cooking with Superheated (SHS) vs. Standard Steam Oven on the Fatty Acids Profile of Different Kinds of Meat and Fish. Foods. 2023; 12(4):718. https://doi.org/10.3390/foods12040718

Tinagli, Sara, Roxana Elena Amarie, Giuseppe Conte, Monica Tognocchi, Marcello Mele, Alberto Mantino, Laura Casarosa, and Andrea Serra. 2023. "Effect of Cooking with Superheated (SHS) vs. Standard Steam Oven on the Fatty Acids Profile of Different Kinds of Meat and Fish" Foods 12, no. 4: 718. https://doi.org/10.3390/foods12040718

Tinagli, S., Amarie, R. E., Conte, G., Tognocchi, M., Mele, M., Mantino, A., Casarosa, L., & Serra, A. (2023). Effect of Cooking with Superheated (SHS) vs. Standard Steam Oven on the Fatty Acids Profile of Different Kinds of Meat and Fish. Foods, 12(4), 718. https://doi.org/10.3390/foods12040718