IVANOVA, ANGELINA; ANGELOVA-ROMOVA, MARIA; PETKOVA, ZHANA; ANTOVA, GINKA; HUBENOVA, TANIA. CHEMICAL COMPOSITION AND FATTY ACID PROFILE OF LIPIDS IN CARP (CYPRINUS CARPIO L.) MEAT AS AFFECTED BY COOKING METHODS. Bulgarian Journal of Agricultural Science, Sofia, BG, v. 24, n. Supplement 2, p. 73–80, 2018. Disponível em: https://agriacad.eu/ojs/index.php/bjas/article/view/5053.. Acesso em: 17 oct. 2026.