Viscosities of fatty acids and methylated fatty acids saturated with supercritical carbon dioxide
Author:
Affiliation:
1. ; Institute of Food Science; Cornell University; Ithaca New York 14853
2. ; School of Chemical Engineering; Cornell University; 14853 Ithaca New York
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1007/BF02657535/fullpdf
Reference22 articles.
1. Diffusion and mass transfer in supercritical fluids
2. Modification of butter oil by extraction with supercritical carbon dioxide.
3. Fractionation of menhaden oil ethyl esters using supercritical fluid CO2
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