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THE N-3 AND N-6 FATTY-ACIDS OF RED MEAT, CANOLA OIL AND FISH OIL AND THEIR EFFECT ON MYOCARDIAL LIPID AND EICOSANOID PRODUCTION
Authors: SIEBERT BD ABEYWARDENA MY BULMAN FH CHARNOCK JS
Citation: Bd. Siebert et al., THE N-3 AND N-6 FATTY-ACIDS OF RED MEAT, CANOLA OIL AND FISH OIL AND THEIR EFFECT ON MYOCARDIAL LIPID AND EICOSANOID PRODUCTION, Nutrition research, 13(6), 1993, pp. 723-737
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