1. AOAC (1990) Official methods of analysis of AOAC International. In: Helrich K (ed) 17th edn. vol II. Association of Official Agricultural Chemists. Washington, D.C. https://doi.org/10.3109/15563657608988149
2. AOAC (2002) AOAC official method 999.10 lead, cadmium, zinc, copper, and iron in foods atomic absorption spectrophotometry after microwave digestion, 18th edn. Gaithersburg, MD
3. Bordbar S, Anwar F, Saari N (2011) High-value components and bioactives from sea cucumbers for functional foods—a review. Mar Drugs 9(12):1761–1805. https://doi.org/10.3390/md9101761
4. Chacko D, Renitta RE, Jamila P (2005) Development of soup powder from squid Sepioteuthis lessoniana and shelf-life assessment during storage in laminated packaging material. J Food Technol 3:1–10
5. Choo P (2008) Population status, fisheries and trade of sea cucumbers in Asia. A global review of fisheries and trade. FAO Fish Aquac Tech Pap 516:79–118