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Journal Article

Omega-3 fatty acid content of the US food supply.

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Pages 304-308 | Published online: 02 Sep 2013

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Mária Angelovičová, Simona Kunová, Jozef Čapla, Peter Zajac, Ondřej Bučko & Marek Angelovič. (2016) Comparison of fatty acid profile in the chicken meat after feeding with narasin, nicarbazin and salinomycin sodium and phyto-additive substances. Journal of Environmental Science and Health, Part B 51:6, pages 374-382.
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GiovanniM. Turchini, PeterD. Nichols, Colin Barrow & AndrewJ. Sinclair. (2012) Jumping on the Omega-3 Bandwagon: Distinguishing the Role of Long-Chain and Short-Chain Omega-3 Fatty Acids. Critical Reviews in Food Science and Nutrition 52:9, pages 795-803.
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Vanessa W. Lien & Michael T. Clandinin. (2009) Dietary Assessment of Arachidonic Acid and Docosahexaenoic Acid Intake in 4–7 Year-Old Children. Journal of the American College of Nutrition 28:1, pages 7-15.
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Anna L. Choi, Sylvaine Cordier, Pál Weihe & Philippe Grandjean. (2008) Negative Confounding in the Evaluation of Toxicity: The Case of Methylmercury in Fish and Seafood. Critical Reviews in Toxicology 38:10, pages 877-893.
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Paola Benatti, Gianfranco Peluso, Raffaella Nicolai & Menotti Calvani. (2004) Polyunsaturated Fatty Acids: Biochemical, Nutritional and Epigenetic Properties. Journal of the American College of Nutrition 23:4, pages 281-302.
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Ji-Young Lee, NancyM. Lewis, SheilaE. Scheideler & TimothyP. Carr. (2003) Consumption of Omega-3 Fatty Acid-Enriched Eggs and Serum Lipids in Humans. Journal of Nutraceuticals, Functional & Medical Foods 4:1, pages 3-13.
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Alexandrine During, Nicole Combe, Stephane Mazette & Bernard Entressangles. (2000) Effects on Cholesterol Balance and LDL Cholesterol in the Rat of a Soft-Ripened Cheese Containing Vegetable Oils. Journal of the American College of Nutrition 19:4, pages 458-466.
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Helga Gerster. (1995) n-3 Fish Oil Polyunsaturated Fatty Acids and Bleeding. Journal of Nutritional & Environmental Medicine 5:3, pages 281-296.
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J Carter. (1993) Flax seed as a source of alpha linolenic acid.. Journal of the American College of Nutrition 12:5, pages 551-551.
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