Use of the Microwave-Assisted Process in Extraction of Fat from Meat, Dairy, and Egg Products under Atmospheric Pressure Conditions

Journal of AOAC International

Volumn 80, Issue 4, 1997, Pages 928-933

  Paré, J R Jocelyn ^a   Matni, Gisèle ^a   Bélanger, Jacqueline M R ^a   Li, Ken ^a   Rule, Cari ^a   Thibert, Benoît ^a   Yaylayan, Varoujan ^b   Liu, Zhun ^c   Mathé, Daniel ^d   Jacquault, Patrick ^d  

^a ENVIRONMENT CANADA   (Canada)

^b MCGILL UNIVERSITY   (Canada)

^c NANKAI UNIVERSITY   (China)

^d Prolabo   (France)

Author keywords

[No Author keywords available]

Indexed keywords

SOLVENT;

ARTICLE; ATMOSPHERIC PRESSURE; CHEMISTRY; DAIRY PRODUCT; EGG; FAT INTAKE; HYDROLYSIS; ISOLATION AND PURIFICATION; MEAT; MICROWAVE RADIATION; STANDARD; TEMPERATURE;

ATMOSPHERIC PRESSURE; DAIRY PRODUCTS; DIETARY FATS; EGGS; HYDROLYSIS; MEAT PRODUCTS; MICROWAVES; REFERENCE STANDARDS; SOLVENTS; TEMPERATURE;

EID: 0031179477     PISSN: 10603271     EISSN: None     Source Type: Journal    
DOI: 10.1093/jaoac/80.4.928     Document Type: Conference Paper

References (23)

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