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Meat and other animal-derived foods as sources of omega-3 fatty acids

Gibbs, R., Rymer, C. and Givens, I. (2011) Meat and other animal-derived foods as sources of omega-3 fatty acids. In: Wood, J. D. and Rowlings, C. (eds.) Nutrition and Climate Change: Major Issues Confronting the Meat Industry. Nottingham University Press, pp. 105-121. ISBN 9781907284779

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Item Type:Book or Report Section
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Agriculture, Policy and Development > Food Production and Quality Division > Animal, Dairy and Food Chain Sciences (ADFCS)
ID Code:21899
Publisher:Nottingham University Press

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