1. Mass transfer kinetics during cod salting operation;Andrés;Food Science and Technology International,2002
2. Anon (2004). Notice on offered amount and price of new share capital. Síf hf. Prospectus. Annex to prospectus. Published via announcement in the Iceland Stock. Available from http://www.kaupthing.fo/lisalib/getfile.aspx?itemid=1776.
3. AOAC (1990a). Method 923.03. Ash of meat. In P. Cunniff (Ed.), Official methodsof analysis of AOAC international. Gaithersburg, MD, USA.
4. AOAC (1990b). Method 950.46. Moisture in meat. In P. Cunniff (Ed.), Official methods of analysis of AOAC international. Gaithersburg, MD, USA.
5. Barat, J. M., Fuentes, A., Fernández-Segovia, I., Serra, J. A. (2005). Safety aspects of smoked and marinated fish products. In Pedro Fito & Fidel Toldrà (Eds.) Proceedings of EFFoST-INTRAFOOD 2005 Conference. New approaches in modelling real foods. Vol. I. Session 3, (pp. 731–734). UPV Editorial.