1. Association of Official Analytical Chemists (AOAC) (2005) Official Methods of Analysis of the Association of Official Analytical Chemists. AOAC, Washington, pp 4–12
2. Badii F, Howell NK (2006) Fish gelatin: structure, gelling properties and interaction with egg albumin protein. Food Hydrocol 20:630–640
3. Bhatt B, Agrawal SS (2007) Pharmacy technology: capsules. Delhi Institute of Pharmaceutical Science and Research, New Delhi, pp 2–3
4. Cho SM, Gu YS, Kim SB (2005) Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins. Food Hydrocol 19:221–229
5. Food and Agriculture Organization (FAO) (2019) Fishery and aquaculture statistics. FAO, Rome, p 45