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Omega-3

Tone-Kari

Nofima

Study shows that salmon that remained in freshwater until they weighed 400g had a higher fraction of marine omega-3 fatty acids than salmon that remained in freshwater until they weighed 85g before transfer to seawater. more

Jun 23, 2014 11:16 AM Husbandry

Scientists at the Nofima research institute in Norway are focussing their research on omega-3 conversion from plant oils to marine omega-3 fatty acids. more

Jun 11, 2014 4:08 PM Research

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