Bandarra, Narcisa Maria, Irineu Batista, and Mari Leonor Nunes. “Chemical Composition and Nutritional Value of Raw and Cooked Black Scabbardfish (Aphanopus Carbo)”. Scientia Marina 73, no. S2 (December 31, 2009): 105–113. Accessed April 27, 2024. https://scientiamarina.revistas.csic.es/index.php/scientiamarina/article/view/1150.