Chapkin, Robert S., <br/><br/>
FATTY ACIDS IN FOODS and their HEALTH IMPLICATIONS :  Reappraisal of the Essential Fatty Acids / 
by Robert S. Chapkin ; edited by Ching Kuang Chow 
 - Third edition  
 - Boca Raton :  CRC Press,  2008 
 - 17 pages 
<br/><br/> Original from book 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Dietary Fats<br/>Fatty acids in human nutrition<br/>Fatty Acids<br/>Fatty acids--Health aspects<br/>Food--Fat content<br/>Nutrition Physiology