1. Seafood lipids and fatty acids;Ackman;Food Reviews International,1989
2. Differentiation of cultured and wild sea bass (Dicentrarchus labrax): Total lipid content, fatty acid and trace mineral composition;Alasalvar;Food Chemistry,2002
3. Allinger, N. L., Cava, M. P., De Jough, D. C., Johnson, C. R., Lebel, N. A., & Stevens, C.L. (1986). Chimica Organica, Zanichelli, Bologna.
4. The cardiovascular implication of omega-3 fatty acids;Block;Cardiology Journal formerly Folia Cardiologica,2006
5. Chemometric characterization and classification of selected freshwater and marine fishes from Turkey based on their fatty acid profiles;Diraman;Journal of the American Oil Chemists’ Society,2009