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Polymorphic Behavior of Structured Fats Including Stearic Acid and ω-3 Polyunsaturated Fatty Acids

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Fatty Acid Composition of Selected Fresh Water Gammarids ( Amphipoda , Crustacea ): A Potentially Innovative Source of Omega-3 LC PUFA

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Effect of feeding muscovy ducklings different protein sources: Performance, -3 fatty acid contents, and acceptability of their tissues

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