1. Dernekbaşı, S., Karataş, E., and Karayücel, İ. (2022). Comparative analysis of proximate and fatty acid composition and mineral matter contents of cultured rainbow trouts (Oncorhynchus mykiss) in different farms. Gaziosmanpasa Journal of Scientific Research, 11(2), 123-134.
2. Ahern, M., Thilsted, S. H., Oenema, S., Barange, M., Cartmill, M. K., Brandstrup, S. C., and Zhou, X. (2021). The role of aquatic foods in sustainable healthy diets. UN Nutrition. 64 pp.
3. Wołoszyn, J., Haraf, G., Okruszek, A., Werenska, M., Goluch, Z., and Teleszko, M. (2020). Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties, Processing and Products, 99, 1216–1224.
4. Özer, Ö., Karakaya, S., and El S.N. (2022). Indexes evaluate the nutritional properties of foods. The Journal of Food, 47(1), 78-90.
5. Oluwaniyi, O. O., Dosumu, O.O., and Awolola, G. V. 2010. Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria. Food Chemistry, 123(4), 1000-1006.