1. Polyphosphates in fish processing. Torry advisory note No. 31 (revised) 6p;Aitken,1975
2. Moisture in meat;AOAC,1950
3. Peroxide value of oils and fats. Titration method;AOAC,1965
4. Methods for phosphate addition in heavy salted cod (Gadus morhua L.);Bjørkevoll;LWT - Journal of Food Science and Technology,2014
5. Simultaneous measurements of trimethylamine and dimethylamine in fish, and their use in estimating quality of frozen-stored gadoid fillets;Castell;Journal of the Fisheries Research Board of Canada,1974