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Trina J. Lapis, Alexandra C. M. Oliveira, Charles A. Crapo, Brian Himelbloom, Peter J. Bechtel and Kristy A. Long Supplementing long-chain n-3 polyunsaturated fatty acids in canned wild Pacific pink salmon with Alaska salmon oil Food Science & Nutrition 1

Version of Record online: 29 OCT 2012 | DOI: 10.1002/fsn3.4

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Establishing n-3 polyunsaturated fatty acid contents in canned wild Alaska pink salmon products is challenging due to ample natural variation found in lipid content of pink salmon muscle. Supplementing canned wild Alaska pink salmon with salmon oil reduces variability in product composition, and this facilitates accurate disclosure of the n-3 fatty acid content per serving size in the product package.

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