[1]
M. Begum et al., A comparative microbiological assessment of five types of selected fishes collected from two different markets, J. Advan. Biol. Res. 4 (2010) 259-265.
Google Scholar
[2]
R.G. Ackman, Perspectives on Eicosapentaenoic Acid (EPA), n-3 News, Massachusetts General Hospital, Boston. 1(4) (1986) 1-4.
Google Scholar
[3]
W.E.M. Lands, Fish and Human Health, Academic Press, London, 1986.
Google Scholar
[4]
R.G. Ackman, Fatty Acid Composition of Fish Oils, Nutritional Evaluation of Long Chain Fatty Acids in Fish Oil, Edited by SM. Barlow and ME Stansby, Academic Press, London, 1982, pp.25-88.
Google Scholar
[5]
A.K.A. Rahman, Freshwater Fishes of Bangladesh, 2nd Edition, Zoological Society of Bangladesh, Dhaka, 2005.
Google Scholar
[6]
Kamal Uddin Siddiqui et al., Encyclopedia of Flora and Fauna of Bangladesh Marine fishes, Asiatic Society of Bangladesh, Dhaka, 24, 2009.
Google Scholar
[7]
M.H. Uddin, M.A. Majid, Physico-chemical characterization and study of microbial activities of the brain lipid and chemical analysis of the brain of Kerani Chingri (Metapenaeus affinis) of the Bay of Bengal, Chittagong Univ. J. Sc. 24 (2000) 83-89.
Google Scholar
[8]
A.I. Vogel, A Text Book of Practical Organic Chemistry, Addission Wesley Longman Ltd, London, 1975.
Google Scholar
[9]
M.H. Uddin et al., Isolation, Characterization and Study of the Microbial Activities of the Brain Lipid and Chemical Analysis of the Brain of Baghda Chingri (Penaeus monodon) of the Bay of Bengal, Pak. J. Sc. Ind. Res. 41 (2004) 121-125.
Google Scholar
[10]
S. Ranganna, Handbook of Analysis and Quality Control for Fruit and vegetable Products, 2nd Edn., Tata McGraw-Hill Publishing Company Ltd., New Delhi, India, 1991.
Google Scholar
[11]
A.J. Marshall, W.D. Williams, Textbook of Zoology Invertebrate, Edn. 7, 1995.
Google Scholar
[12]
R.C. Griffin, Technical Method of Analysis, 2nd Edn., McGraw-Hill Book Company, Inc., New York, 1972.
Google Scholar
[13]
B.J. Morris, The Chemical Analysis of Foods and food Products, D. Van Nostrand Company, Inc., New York, 1965.
Google Scholar
[14]
S. Ranganna, Handbook of Analysis and Quality Control for Fruit and vegetable Products, 2nd Edn., Tata McGraw-Hill Publishing Company Ltd., New Delhi, India, 1991.
Google Scholar
[15]
R.K. Das, Industrial Chemistry, Part II, Kalyani Publishers, New Delhi, India, 1989.
Google Scholar
[16]
K.A. Williams, Oils, Fats and Fatty Foods, 4th Edn., J. & A. Churchill Ltd, 1966.
Google Scholar
[17]
M. Loury, Study of fats and lipids by thin-layer chromatography, Rev. Franc. Corps. Gras. 11 (1966) 259-272.
Google Scholar
[18]
E.C. Horwing et al., Quantitative analysis of fatty acids by gas-liquid chromatography, J. Lipid Research. 5(1) (1964) 20-27.
Google Scholar
[19]
A.P. Kenny, The determination of cholesterol by the Liebermann-Burchard reaction. Biochemical Journal. 52(4) (1952) 611-619.
DOI: 10.1042/bj0520611
Google Scholar
[20]
M. Al-Amin et al., Extraction, Physico-Chemical Characterization and Antimicrobial Screening of the Muscle Lipid of Cuttle Fish (Sepia esculenta) of the Bay of Bengal, Int. Lett. Chem. Phy. Astr. 17 (2014) 87-97.
DOI: 10.18052/www.scipress.com/ilcpa.36.87
Google Scholar
[21]
J. Basett et al., Vogel's Textbook of Quantitative Chemicals Analysis, 5th edition, Longman Group UK Ltd., 1989.
Google Scholar
[22]
J. Basett, R.C. Denney, G.H. Heffery, J. Mendham, Vogel's Textbook of Quantitative inorganic Analysis, 4th edition, Longman Group UK Ltd., 1978.
Google Scholar
[23]
I.M.M. Rahman et al., Analytical Characterization and Antimimicrobial Screening of the Hilsha (Tenualosa ilisha) Fish Lipid from the Bay of Bengal, Hamdard Medicus. 52(3) (2009) 23-28.
Google Scholar