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Taylor & Francis Ltd

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Fortification of Foods with Omega-3 Polyunsaturated Fatty Acids

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Long Chain Omega-3 Fatty Acid Levels in Loin Muscle from Transgenic (fat-1 gene) Pigs and Effects on Lipid Oxidation During Storage

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Omega-3 fatty acid concentrates: nutritional aspects and production technologies

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Balancing the risk of dioxins and polychlorinated biphenyls (PCBs) and the benefit of long-chain polyunsaturated fatty acids of the n-3 variety for French fish consumers in western coastal areas

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