Determination of Volatile and Semivolati
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Snyder, Janet M; King, Jerry W; Nam, Ki-Souk
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Article
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1996
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John Wiley and Sons
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English
β 512 KB
Meat products that were exposed to a warehouse fire were collected and examined to identify contaminants present in the samples. An extraction method using supercritical carbon dioxide at 100 atm and 60Β°C was developed to analyse and characterise volatile and semi-volatile compounds from the samples