Polyunsaturated fatty acid content of foods : differentiating between long and short chain omega-3 fatty acids
- Author
- MEYER, B. J1 ; TSIVIS, E1 ; HOWE, P. R. C1 ; TAPSELL, L2 ; CALVERT, G. D3
[1] Smart Foods Centre, University of Wollongong, Northfields Ave Wollongong, NSW 2522, Australia
[2] Department of Biomedical Science, University of Wollongong, Northfields Ave Wollongong, NSW 2522, Australia
[3] Department of Public Health, University of Wollongong, Northfields Ave Wollongong, NSW 2522, Australia - Source
Food Australia. 1999, Vol 51, Num 3, pp 81-95 ; ref : dissem
- ISSN
- 1032-5298
- Scientific domain
- Food science technology
- Publisher
- Australian Institute of Food Science and Technology, North Sydney
- Publication country
- Australia
- Document type
- Article
- Language
- English
- Keyword (fr)
- Acide gras n-3 Chaîne courte Chaîne longue Composition chimique Produit alimentaire Teneur Acide gras polyinsaturé
- Keyword (en)
- n-3 fatty acid Short chain Long chain Chemical composition Foodstuff Content Polyunsaturated fatty acid
- Keyword (es)
- Acido graso n-3 Cadena corta Cadena larga Composición química Producto alimenticio Proporción Acido graso poliinsaturado
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1727686
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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