Supplementation of the Diet of Haemodialysis Patients with Portuguese Canned Sardines and Evaluation of Ω3 Fatty Acid Level in Erythrocyte Phospholipids

AuthID
 P-007-CCY
10
Author(s)
Bandarra, NM
·
Batista, I
·
Branco, P
·
Bruges, M
·
Dickson, J
·
Barata, JD
Document Type
Article
Year published
2004
Published
in Journal of Aquatic Food Product Technology, ISSN: 1049-8850
Volume: 13, Issue: 3, Pages: 61-68
Indexing
Scopus®
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Publication Identifiers
Scopus: 2-s2.0-13444279951
Source Identifiers
ISSN: 1049-8850
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