Some Aspects of Omega-3 Fatty Acids from Different Foods

  • Beare-Rogers J
N/ACitations
Citations of this article
3Readers
Mendeley users who have this article in their library.
Get full text

Cite

CITATION STYLE

APA

Beare-Rogers, J. L. (1989). Some Aspects of Omega-3 Fatty Acids from Different Foods. In Dietary ω3 and ω6 Fatty Acids (pp. 21–31). Springer US. https://doi.org/10.1007/978-1-4757-2043-3_3

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free