Author:
Ackman R. G.,Burgher R. D.
Abstract
The fatty acids of cod flesh, chiefly derived from the phospholipids, are characterized by a very high proportion of polyunsaturated fatty acids and a very low proportion of monoethylenic fatty acids. There appears to be a correlation in the ratios of certain polyunsaturated fatty acids in the liver fatty acids and in the flesh fatty acids.
Publisher
Canadian Science Publishing
Cited by
19 articles.
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