Fractionation of beef tallow with supercritical CO2-Reference-Cited by-同舟云学术

Fractionation of beef tallow with supercritical CO2

Published:1994 Issue: Volume: Page:202-213
ISSN:
Container-title:Supercritical Fluid Processing of Food and Biomaterials
language:
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Author:

Chao R. R.,Mulvaney S. J.,Bailey M. E.,Huang H.

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4615-2169-3_16.pdf

Reference29 articles.

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2. Arul, J., Boudreau, A., Makhlouf, J., Tardif, R. and Sahasrabudhe, M. R. (1987) Fractionation of anhydrous milk fat by supercritical carbon dioxide. J. Food Sci. 52, 1231.

3. Bentz, A. P. and Breidenbach, B. G. (1969) Evaluation of the differential scanning calorimetric method for fat solids. J. Am Oil Chem. Soc. 46, 60.

4. Biernoth, G. and Merk, W. (1985) Fractionation of butterfat using a liquid gas in the supercritical state, U.S. Patent 4,504,503.

5. Chao, R. R., Sherbon, J. W., Tse, B. L. and Rizvi, S. S. H. (1988) Effect of supercritical CO2 extraction with reflux on triglyceride distracts of anhydrous milk fat extract, presented at annual IFT meeting, New Orleans, Louisiana, paper no. 281.

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2. Fractionation of Glycerides Using Supercritical Carbon Dioxide;Industrial & Engineering Chemistry Research;1997-11-01