Dietary intake of long-chain ω-3 polyunsaturated fatty acids: contribution of meat sources

By P. Howe, B. Meyer, S. Record, K. Baghurst. 2005

327 citations recorded by the source corpus.

Subfields: Ecology, Nutrition and Dietetics, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/e6a3c5c4a67431f77c72f2f2dc4659b2dc5d6946

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In Nutrition and Dietetics

1. A. Sinclair

Citations in the corpus

• Dietary intakes and food sources of omega-6 and omega-3 polyunsaturated fatty acids (2003, methodology): “, 2003), contributions to n-3 LC-PUFAs from fish and seafood were still slightly higher (48%) than meat (43%) (Howe et al., 2006).”