Polyunsaturated fatty acid content of foods: differentiating between long and short chain omega-3 fatty acids

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Bibliographic Details
Published inFood Australia Vol. 51; no. 3; pp. 82 - 95
Main Authors Meyer, B.J, Tsivis, E, Howe, P.R.C, Tapsell, L, Calvert, G.D
Format Journal Article
LanguageEnglish
Published 1999
Subjects
conversion
dietary fat
docosahexaenoic acid
docosenoic acids
eicosapentaenoic acid
equivalent value
food analysis
food composition
food groups
linolenic acid
lipid metabolism
literature reviews
long chain fatty acids
nutrient content
polyunsaturated fatty acids
short chain fatty acids
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ISSN:1032-5298