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5. [Selected seafoods as the components of a highly nutritional diet]. Zdrojewska I; Lebiedzińska A; Szefer P Rocz Panstw Zakl Hig; 2005; 56(2):131-7. PubMed ID: 16252804 [TBL] [Abstract][Full Text] [Related]
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7. [Nutritional value of semi-processed food products obtained from krill. I. Determination of basic components and minerals in 4 semi-processed krill products]. Piekarska J; Rutkowska U Rocz Panstw Zakl Hig; 1978; 29(5):533-42. PubMed ID: 705186 [No Abstract] [Full Text] [Related]
8. Comprehensive evaluation of fatty acids in foods. Exler J; Weihrauch JL J Am Diet Assoc; 1977 Nov; 71(5):518-21. PubMed ID: 615903 [TBL] [Abstract][Full Text] [Related]
10. Percent of fat in meat, poultry and seafood. Freedman GC West J Med; 1985 Apr; 142(4):559-61. PubMed ID: 4013273 [No Abstract] [Full Text] [Related]
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13. [Assessment of the nutritional value of certain molluscs]. Lebiedzińska A; Zdrojewska I; Szefer P Rocz Panstw Zakl Hig; 2004; 55(2):165-9. PubMed ID: 15493349 [TBL] [Abstract][Full Text] [Related]
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19. Increased proportion of arachidonic acid in plasma lipids after 2 weeks on a diet of tropical seafood. O'Dea K; Sinclair AJ Am J Clin Nutr; 1982 Nov; 36(5):868-72. PubMed ID: 6814230 [TBL] [Abstract][Full Text] [Related]
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