1. Tre sterke fra innlandet—om rakefisk, akevitt og pultost;Hagen,2012
2. Salt;Kurlansky,2003
3. Use of exogenous enzymes to elaborate the Roman fish sauce ‘garum’;Aquerreta;J Sci Food Agric,2002
4. Fermented fish and fish products;Beddows,1985
5. Íslenskir sjávarhættir (Icelandic marine and fish processing methods);Kristjánsson,1983