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3. Composition of Foods: Raw, Processed, Prepared. Rev. USDA Agriculture Handbooks Nos. 8-1 to 8-10, 1976-1984
4. Provisional tables on the content of omega-3 fatty acids and other fat components of selected foods;Hepburn;J Am Diet Assoc,1986
5. Recommended Dietary Allowances. 9th rev. ed., 1980,1980