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Removal of off-flavors and isolation of fatty acids from boiled anchovies using supercritical carbon dioxide

✍ Scribed by Ji-Yeon Park; Min-Kyung Lee; Salim Uddin; Byung-Soo Chun

Book ID: 107637830
Publisher: The Korean Society for Biotechnology and Bioengineering
Year: 2008
Tongue: English
Weight: 274 KB
Volume: 13
Category: Article
ISSN: 1226-8372
DOI: 10.1007/s12257-007-0024-x

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