Extraction of fat tissue from meat products with supercritical carbon dioxide
- 1 July 1989
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 37 (4) , 951-954
- https://doi.org/10.1021/jf00088a027
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Analysis of flavor and fragrance compounds using supercritical fluid extraction coupled with gas chromatographyAnalytical Chemistry, 1988
- Extraction of seed oils with liquid and supercritical carbon dioxideJournal of Agricultural and Food Chemistry, 1980