Cholesterol content of fried-shredded pork extracted by supercritical carbon dioxide-Reference-Cited by-同舟云学术

Cholesterol content of fried-shredded pork extracted by supercritical carbon dioxide

Published:1999-10 Issue:1 Volume:67 Page:89-92
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lin T.Y,Wang Y.J,Lai P.Y,Lee F.J,Cheng J.T.-S

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference17 articles.

1. Determining propoxur and other carbamates in meat using HPLC fluorescence and gas-chromatography ion-trap mass-spectrometry after supercritical-fluid extraction;Arguer;Journal of Agricultural and Food Chemistry,1995

2. Fractionation of anhydrous milk fat by supercritical carbon dioxide;Arul;Journal of Food Science,1987

3. Removal of cholesterol from milk fat using supercritical carbon dioxide;Bradley;Journal of Dairy Science,1989

4. Supercritical carbon dioxide conditions affecting extraction of lipid and cholesterol from ground beef;Chao;Journal of Food Science,1991

5. Chen, M. T. (1987). CNS methods of test for shredded pork. In Meat Science & Technology. Taipei, Taiwan: Yi Hsien Publishing Co.

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