Essential Fatty Acids: What Level in the Diet is Most Desirable?-Reference-Cited by-同舟云学术

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Essential Fatty Acids: What Level in the Diet is Most Desirable?

Published:1977 Issue: Volume: Page:535-546
ISSN:0065-2598
Container-title:Function and Biosynthesis of Lipids
language:
Short-container-title:

Author:

Carroll Kenneth K.

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4684-3276-3_49.pdf

Reference63 articles.

1. American Medical Association Council on Foods & Nutrition and the Food & Nutrition Board, National Academy of Sciences-National Research Council (1972) J. Amer. Med. Ass. 222, 1647.

2. Anderson, T. W. (1973) Lancet 2, 298–302.

3. Artman, N. R. (1969) in Adv. Lipid Res. (Paoletti, R. & Kritchevsky, D., eds.), vol. 7, pp. 245–330, Academic Press, New York.

4. Brown, H. B. (1971) J. Amer. Diet. Ass. 58, 303–311.

5. Burr, G. O. (1942) Fed. Proc. 1, 224–233.

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional Value of Lipids;Lipids;1986

2. DIETARY FAT AND HUMAN HEALTH;Recent Advances in Animal Nutrition;1986

3. Dietary fat and mammary carcinogenesis;Nutrition and Cancer;1985-01

4. Adverse Effects of Some Food Lipids;Adverse Effects of Foods;1982

5. Effect of Polyunsaturate-Rich Vegetable Oils on Blood Pressure in Essential Hypertension;Clinical and Experimental Hypertension;1981-01

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