1. Seafood lipids and fatty acids;Ackman;Food Rev. Int.,1990
2. Fatty acid contents and composition of five fish species in the Persian gulf;Agreen;Comp. Biochem. Physiol.,1991
3. AOAC, 2004. Official Methods of Analysis of AOAC International, 18th ed. Arlington, VA, USA.
4. Assosiation of Oil Chemists Society (AOCS), 2007–2008). Official Methods and Recommended Practices of the American Oil Chemists’ Society. Champaign, IL, USA.
5. The nutritional value of fourteen species of edible insects in southwestern Nigeria;Banjo;African Journal of Biotechnology,2006