Fried fish (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Fried fish" in English language version.

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books.google.com

Rudloe, Jack and Rudloe, Anne (2009) Shrimp: The Endless Quest for Pink Gold Page 43, FT Press. ISBN 9780137009725.
Crocker, Betty (2012) 'AARP Betty Crocker Cookbook Page 293, John Wiley & Sons. ISBN 9781118246153.

Krittanawong C, Isath A, Hahn J, Wang Z, Narasimhan B, Kaplin SL, Jneid H, Virani SS, Tang WHW. (2021). "Fish Consumption and Cardiovascular Health: A Systematic Review". Am J Med. 134 (6): 713–720. doi:10.1016/j.amjmed.2020.12.017. PMID 33444594. S2CID 231612210.{{cite journal}}: CS1 maint: multiple names: authors list (link)
Moradi, Y.; Bakar, J; Motalebi, A. A.; Muhamad, S. H. Syed; Man, Y. Che (2011). "A Review on Fish Lipid: Composition and Changes During Cooking Methods". Journal of Aquatic Food Product Technology. 20 (4): 379–390. doi:10.1080/10498850.2011.576449. S2CID 83497871.{{cite journal}}: CS1 maint: multiple names: authors list (link)

Krittanawong C, Isath A, Hahn J, Wang Z, Narasimhan B, Kaplin SL, Jneid H, Virani SS, Tang WHW. (2021). "Fish Consumption and Cardiovascular Health: A Systematic Review". Am J Med. 134 (6): 713–720. doi:10.1016/j.amjmed.2020.12.017. PMID 33444594. S2CID 231612210.{{cite journal}}: CS1 maint: multiple names: authors list (link)

Krittanawong C, Isath A, Hahn J, Wang Z, Narasimhan B, Kaplin SL, Jneid H, Virani SS, Tang WHW. (2021). "Fish Consumption and Cardiovascular Health: A Systematic Review". Am J Med. 134 (6): 713–720. doi:10.1016/j.amjmed.2020.12.017. PMID 33444594. S2CID 231612210.{{cite journal}}: CS1 maint: multiple names: authors list (link)
Moradi, Y.; Bakar, J; Motalebi, A. A.; Muhamad, S. H. Syed; Man, Y. Che (2011). "A Review on Fish Lipid: Composition and Changes During Cooking Methods". Journal of Aquatic Food Product Technology. 20 (4): 379–390. doi:10.1080/10498850.2011.576449. S2CID 83497871.{{cite journal}}: CS1 maint: multiple names: authors list (link)

Moradi, Y.; Bakar, J; Motalebi, A. A.; Muhamad, S. H. Syed; Man, Y. Che (2011). "A Review on Fish Lipid: Composition and Changes During Cooking Methods". Journal of Aquatic Food Product Technology. 20 (4): 379–390. doi:10.1080/10498850.2011.576449. S2CID 83497871.{{cite journal}}: CS1 maint: multiple names: authors list (link)