McKenzie, Jane (2009) There’s something fishy about omega-3. nutrition4society (1). p. 2.
![[img]](/style/images/fileicons/application_pdf.png) | PDF - Repository staff only - Requires a PDF viewer such as GSview, Xpdf or Adobe Acrobat Reader 204Kb |
Official URL: http://www.nutritionsociety.org/
Abstract
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.
| Item Type: | Article |
|---|---|
| ID Code: | 1766 |
| Deposited On: | 30 Sep 2010 08:17 |
| Last Modified: | 06 Jan 2011 13:18 |
Repository Staff Only: item control page