Bioavailability of eicosapentaenoic and docosahexaenoic n-3 polyunsaturated fatty acids in salmon patties compared with capsules

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Bibliographic Details
Published inJournal of food science Vol. 68; no. 2; pp. 761 - 764
Main Authors MAKI, K. C, DAVIDSON, M. H, DICKLIN, M. R, INGRAM, Ka, CYROWSKI, M, UMPOROWICZ, D. M, BELL, M, ELLIOTT, J. G
Format Journal Article
LanguageEnglish
Published Chicago, IL Institute of Food Technologists 2003
Subjects
Biological and medical sciences
Fish and seafood industries
Food industries
Fundamental and applied biological sciences. Psychology
Human physiology applied to population studies and life conditions. Human ecophysiology
Medical sciences
Nutritional survey. Food supply and nutritional requirement
Human
Edible fish
Salmon
Nutritive value
Polyunsaturated fatty acid
Lipids
Bioavailability
n-3 fatty acids
Docosahexaenoic acid
n-3 fatty acid
Fortified product
enrichment
Processed food
Eicosapentaenoic acid
Elderly
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ISSN:0022-1147
1750-3841