McKenzie, Jane (2009) There’s something fishy about omega-3. nutrition4society (1). p. 2.
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To make things slightly complicated, where the food industry use the term omega-3 or ω3 when talking about this particular kind of polyunsaturated fatty acid, the scientists now call them n-3 (n minus 3) – which refers to the location in the molecule of the last double bond. This new term will eventually start replacing omega-3 on food packaging, but for this article we will stick with the familiar name.
|Divisions:||School of Health Sciences > Dietetics, Nutrition and Biological Sciences|
|Date Deposited:||30 Sep 2010 07:17|
|Last Modified:||19 Mar 2014 12:57|
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