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The effects of dietary fish oil on alveolar type II cell fatty acids and lung surfactant phospholipids

✍ Scribed by Richard Carleton Baybutt; John Edgar Smith; Yu-Yan Yeh

Book ID
112774514
Publisher
Springer-Verlag
Year
1993
Tongue
English
Weight
595 KB
Volume
28
Category
Article
ISSN
0024-4201

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✍ de Koning, A. J. ;Mol, Theodora ;Przybylak, P. F. ;Thornton, S. J. πŸ“‚ Article πŸ“… 1990 πŸ› John Wiley and Sons βš– 535 KB

## Meal By A.J. de K o n i n g , neodora M o l , I? R P r z y b y l a k andS.J T h o r n t o n * The free fatty acid (FFA) content of anchovy oil and the residual lipids in anchovy meal were studied as a function of the length and temperature of the delay between catching and processing the fish.