1. Ackman, R.G. and McLeod, C. (1988). Total lipids and nutrition ally important fatty acids of some nova scotia fish and shellfish food products. Canad. Inst. Food Sci. Technol., 21, 390-398.
2. AOAC (1998a). Official Method 980.46. Moisture in meat. Chapter 39 meat and meat products. In “Official methods of analysis of AOAC International” Sixteenth Edt. 4th Rev. Vol II. ed. by P. Cunniff. Gaitherbury, Maryland, USA.
3. AOAC (1998b). Official Method 928.08. Nitrojen in meat, Kjeldahl method. Chapter 39 meat and meat products. In “Official methods of Analysis of AOAC International” Sixteenth Edt. 4th Rev. Vol II. ed. by P. Cunniff Gaithersbury, Maryland, USA.
4. AOAC (1998c). Official Method 948.15. Fat (crude) method in Seafood. Chapter 35. Fish and Other Marine Products, In "Official Methods of Analysis of AOAC International" Sixteenth Edt. 4th Rev. Vol II. ed. by P. Cunniff. Gaitherbury, Maryland, USA.
5. AOAC (1998d). Official Method 938.08. Ash of seafood Chapter 35 Fish and other marine products. In “Official methods of analysis of AOAC International” Sixteenth Edt. 4th Rev. Vol II. ed. by P. Cunniff. Gaitherbury, Maryland, USA.