Translations:Omega-3 fatty acid/92/ja: Difference between revisions
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Created page with "== さらに読む == {{refbegin}} * {{cite book | vauthors = Allport S | title = The Queen of Fats: Why Omega−3s Were Removed from the Western Diet and What We Can Do to Replace Them | url = https://archive.org/details/queenoffatswhyo00allp | url-access = registration | publisher = University of California Press | date = September 2006 | isbn = 978-0-520-24282-1 | oclc = 801139991 }} * {{cite book | vauthors = Chow CK | title = Fatty Acids in Foods and Their Health Im..." |
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Latest revision as of 09:30, 14 April 2024
さらに読む
- Allport S (September 2006). The Queen of Fats: Why Omega−3s Were Removed from the Western Diet and What We Can Do to Replace Them. University of California Press. ISBN 978-0-520-24282-1. OCLC 801139991.
- Chow CK (2001). Fatty Acids in Foods and Their Health Implications. New York: Routledge Publishing. OCLC 25508943.
- Clover C (2004). The End of the Line: How overfishing is changing the world and what we eat. London: Ebury Press. ISBN 0-09-189780-7. OCLC 67383509.
- Greenberg P (2018). The Omega Principle: Seafood and the Quest for a Long Life and a Healthier Planet. New York: Penguin Press. ISBN 9781594206344. OCLC 1007552654. Archived from the original on 2023-09-18. Retrieved 2018-07-13.
- Stoll AL (2001). The Omega−3 Connection: how you can restore your body's natural balance and treat depression. Simon & Schuster. ISBN 0-684-87138-6. OCLC 670441405.