EFFECT OF SUPERCRITICAL CO2EXTRACTION OF OIL ON PHYSICOCHEMICAL PROPERTIES OF RESIDUAL ATLANTIC MACKEREL (Scomber scombrus) PROTEINS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1998.tb00644.x/fullpdf
Reference42 articles.
1. Supercritical CO2 extraction of egg yolk: Impact of temperature and entrainer on residual protein
2. Inactivation of Pectinesterase in Orange Juice by Supercritical Carbon Dioxide
3. Fish meal and oil: Current uses
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