Ordoñez LR, Hernánde EM. Effect of the preparation of canned "crumbled anchovy" (Engraulis ringens) on polyunsaturated omega 3 fatty acids. Ciencia e investigación [Internet]. 2014 Jun. 16 [cited 2024 Jul. 17];17(1):27-32. Available from: https://revistasinvestigacion.unmsm.edu.pe/index.php/farma/article/view/11090