Supplementing long-chain n-3 polyunsaturated fatty acids in canned wild Pacific pink salmon with Alaska salmon oil

Establishing n-3 polyunsaturated fatty acid contents in canned wild Alaska pink salmon products is challenging due to ample natural variation found in lipid content of pink salmon muscle. This study investigated the effect of adding salmon oil (SO) to canned pink salmon produced from fish exhibiting...

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Detalles Bibliográficos
Autores principales: Lapis, Trina J, Oliveira, Alexandra C M, Crapo, Charles A, Himelbloom, Brian, Bechtel, Peter J, Long, Kristy A
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Wiley Periodicals Inc 2013
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951564/
https://www.ncbi.nlm.nih.gov/pubmed/24804010
http://dx.doi.org/10.1002/fsn3.4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951564/
https://www.ncbi.nlm.nih.gov/pubmed/24804010
http://dx.doi.org/10.1002/fsn3.4

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