Display title | Omega-3 fatty acids |
Default sort key | Omega-3 fatty acids |
Page length (in bytes) | 2,356 |
Namespace ID | 0 |
Page ID | 56468 |
Page content language | en-gb - British English |
Page content model | wikitext |
Indexing by robots | Allowed |
Number of redirects to this page | 4 |
Counted as a content page | Yes |
Edit | Allow all users (infinite) |
Move | Allow all users (infinite) |
Page creator | Chef (talk | contribs) |
Date of page creation | 17:47, 3 January 2013 |
Latest editor | Chef (talk | contribs) |
Date of latest edit | 17:47, 3 January 2013 |
Total number of edits | 1 |
Total number of distinct authors | 1 |
Recent number of edits (within past 90 days) | 0 |
Recent number of distinct authors | 0 |
Transcluded templates (2) | Templates used on this page:
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Description | Content |
Page title: (title ) This attribute controls the content of the <title> element. | Omega-3 fatty acids: Cooking Wiki |
Article description: (description ) This attribute controls the content of the description and og:description elements. | Omega 3 fatty acids (also called ω−3 fatty acids or n−3 fatty acids) are fats commonly found in marine and plant oils |
Keywords: (keywords ) This attribute controls the content of the keywords and article:tag elements. | - #omega3fattyacids #herring #fish #salmon #flaxseed #fats #tuna #mackerel #sardines #anchovies
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