1. 1) R. G. Ackman: Concerns for utilization of marine lipids and oils. Food Technol., No. 5, 151-155 (1988).
2. 2) R. J. Morris and F. Culkin: in “Marine biogenic lipids, fats, and oils, Vol. II” (ed. by R. G. Ackman), CRC Press Inc., Florida, 1989, pp. 145-178.
3. 3) T. Sawada, K. Takahashi, and M. Hatano: Triglyceride composition of tuna and bonito orbital fats. Nippon Suisan Gakkaishi, 59, 285-290 (1993).
4. 4) Japan Aquatic Oil Association: in “Fatty Acid Composition of Fish and Shellfish” (ed. by Japan Aquatic Oil Association), Korin Press Inc., Tokyo, 1989, pp. 74-77.
5. 5) T. Watanabe, T. Murase, and H. Saito: Specificity of fatty acid composition of highly migratory fish. A comparison of docosahexaenoic acid content in total lipids extracted in various organs of bonito (Euthynnus pelamis). Comp. Biochem. Physiol., 111 B, 691-695 (1995).