Comparison of Lipids in Marine and Freshwater Organisms

Author:

Ackman Robert G.

Publisher

Springer New York

Reference168 articles.

1. Ackman, R.G. Composition and nutritive value of fish and shellfish lipids. In: Ruiter, A., ed. Fish and Fishery Products. Wallingford, Oxon, U.K.: CAB International; 1995:p. 117–156.

2. Ackman, R.G. Extraction and analysis of omega-3 fatty acids: procedures and pitfalls. In: Drevon, C.A.; Baksaas, I.; Krokan, H.E., eds. Omega-3 Fatty Acids: Metabolism and Biological Effects. Basel: Birkhäuser Verlag; 1993:p. 11–20.

3. Ackman, R.G. Application of gas-liquid chromatography to lipid separation and analysis: qualitative and quantitative analysis. In: Chow, C.K., ed. Fatty Acids in Foods and Their Health Implications: New York: Marcel Dekker; 1992:p. 47–63.

4. Ackman, R.G. Application of thin-layer chromatography to lipid separation: detection methods. In: Perkins, E.G., ed. Analyses of Fats, Oils and Lipoproteins. Champaign, IL: American Oil Chemists’ Society; 1991:p. 97–121.

5. Ackman, R.G. Nutritional composition of fats in Seafoods. Prog. Food Nutr. Sci. 13:161–241; 1989.

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