1. The cliemical composition and nutritive values of food fishes and aquatic invertebrates;Atwater;Rep. Commissioner of Fish and Fisheries,1888
2. Hjort, J., Fluctuations in the great fisheries of Northern Europe. Conseil permanent international pour l'exploration de la mer, Rapports et Procis-Verbaux. 1914, xx, 1.
3. Kostytscheff, P., The chemical composition of fish products with some remarks on their nutritive value (Russian), see Atwater (1).
4. Almen, A., Analyse des Fleisches ciniger Fischc, Milgcteill Kgl. Ges. Wiss. zu Upsala, 1877.
5. Buckland, F., Bcstandtheile des Fleisches von Lachsen und Heringen im Vergleich zu dem von Rindfieisch, Arch. I'harm., 1874, series 3, liii, 178.