The n-3 and n-6 fatty acids of red meat, canola oil and...

Nutrition Research 1993 / 6 Vol. 13; Iss. 6

The n-3 and n-6 fatty acids of red meat, canola oil and fish oil and their effect on myocardial lipid and eicosanoid production

Siebert, BD, Abeywardena, MY, Bulman, FH, Charnock, JS
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Volume:
13
Language:
english
Journal:
Nutrition Research
DOI:
10.1016/S0271-5317(05)80564-0
Date:
June, 1993
File:
PDF, 744 KB
english, 1993
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