The component acids of the lipids in four commercial fish meals
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
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1. Effects of dietary polyunsaturated fatty acids on the composition of the individual lipids of turkey breast and leg muscle
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3. Occurrence and chemical structure of nonmethylene-interrupted dienoic fatty acids in american oysterCrassostrea virginica
4. Unusually high levels of C24−C30 fatty acids in sponges of the class demospongiae
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