Panayotova, V.; Peycheva, K.; Hristova, T.; Dobreva, D.A.; Stoycheva, T.; Stancheva, R.; Georgieva, S.; Andreev, E.; Nikolova, S.; Pancheva, R.;
et al. From Raw to Cooked: Proximate Composition, Fatty Acids and Fat-Soluble Vitamins in Bluefish (Pomatomus saltatrix) from the Black Sea. Foods 2026, 15, 55.
https://doi.org/10.3390/foods15010055
AMA Style
Panayotova V, Peycheva K, Hristova T, Dobreva DA, Stoycheva T, Stancheva R, Georgieva S, Andreev E, Nikolova S, Pancheva R,
et al. From Raw to Cooked: Proximate Composition, Fatty Acids and Fat-Soluble Vitamins in Bluefish (Pomatomus saltatrix) from the Black Sea. Foods. 2026; 15(1):55.
https://doi.org/10.3390/foods15010055
Chicago/Turabian Style
Panayotova, Veselina, Katya Peycheva, Tatyana Hristova, Diana A. Dobreva, Tonika Stoycheva, Rositsa Stancheva, Stanislava Georgieva, Evgeni Andreev, Silviya Nikolova, Rouzha Pancheva,
and et al. 2026. "From Raw to Cooked: Proximate Composition, Fatty Acids and Fat-Soluble Vitamins in Bluefish (Pomatomus saltatrix) from the Black Sea" Foods 15, no. 1: 55.
https://doi.org/10.3390/foods15010055
APA Style
Panayotova, V., Peycheva, K., Hristova, T., Dobreva, D. A., Stoycheva, T., Stancheva, R., Georgieva, S., Andreev, E., Nikolova, S., Pancheva, R., & Merdzhanova, A.
(2026). From Raw to Cooked: Proximate Composition, Fatty Acids and Fat-Soluble Vitamins in Bluefish (Pomatomus saltatrix) from the Black Sea. Foods, 15(1), 55.
https://doi.org/10.3390/foods15010055
