| Processing of marine lipids and factors affecting their quality when used for functional foods |
| Jacobsen, C.; Rustad, T.; Nielsen, N.S.; Falch, E.; Jansson, S.; Storrø, I. (2009). Processing of marine lipids and factors affecting their quality when used for functional foods, in: Luten, J.B. (Ed.) (2009). Marine functional food. pp. 89-114 |
| In: Luten, J.B. (Ed.) (2009). Marine functional food. Wageningen Academic Publishers: Wageningen. ISBN 978-90-8686-078-4. 174 pp., meer |
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