Isolation of off-flavors and odors from tuna fish oil using supercritical carbon dioxide
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biomedical Engineering,Applied Microbiology and Biotechnology,Bioengineering,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/BF02932073.pdf
Reference18 articles.
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3. Kang, K.-Y., D.-H. Ahn, S.-M. Jung,D.-H. Kim, and B.-S. Chun (2005) Separation of protein and fatty acids from tuna viscera using supercritical carbon dioxide.Biotechnol. Bioprocess Eng. 10: 315–321.
4. Rambjor, G. S., A. I. Walen, S. L. Winsor, and W. S. Harris (1996) Eicosapentaenoic acid is primarily resposible for hypotriglyceridemic effect of fish oil in humans.Lipids 31: 45–49.
5. Kamali, R. A., J. Marsh, and C. Fuchs (1984) Effect of n-3 fatty acid on growth of rat mammary tumor.I. Natl. Cancer Inst. 75: 457–462.
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