Commercial Redfish and Flatfish (Flounder) Oils: Comparative Features of Fatty Acid Composition
Author:
Abstract
Publisher
Canadian Science Publishing
Link
http://www.nrcresearchpress.com/doi/pdf/10.1139/f68-088
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1. Marine (n-3) polyunsaturated fatty acids;Developments in Oils and Fats;1995
2. Effect of redfish meal enriched diets on the taste andn-3 pufa of 42-day-old broiler chickens;Journal of the Science of Food and Agriculture;1989
3. Reduction of hyperlipidemia in the LA/N-corpulent rat by dietary fish oil containing n − 3 fatty acids;Biochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism;1988-10
4. The “basic” fatty acid composition of atlantic fish oils: Potential similarities useful for enrichment of polyunsaturated fatty acids by urea complexation;Journal of the American Oil Chemists' Society;1988-01
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