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Volume 95, Issue 5

1 May 1993

British Food Journal Cover Image for Volume 95, Issue 5

Editors

Robert Hamlin;

Robert Hamlin

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Stefano Bresciani;

Stefano Bresciani

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Louise Manning;

Louise Manning

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Michael Carolan;

Michael Carolan

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Alberto Ferraris

Alberto Ferraris

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Research Article| May 01 1993

Increasing Omega‐3 Fatty Acid Consumption through Food Fortification

David Roberton

David Roberton

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Author & Article Information

Publisher: Emerald Publishing

Online ISSN: 1758-4108

Print ISSN: 0007-070X

© MCB UP Limited

1993

British Food Journal (1993) 95 (5): 30–32.

https://doi.org/10.1108/00070709310039957

There is increasing interest in the nutritional significance of fish oils, which are rich in omega‐3 fatty acids. Summarizes the background and describes a new product, “Dry n‐3(R)”, which is being used to fortify a number of different foods.

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© MCB UP Limited

1993

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