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

Food Chemistry

Volumn 67, Issue 1, 1999, Pages 89-92

  Lin, T Y ^a   Wang, Y J ^a   Lai, P Y ^a   Lee, F J ^a   Cheng, J T S ^b  

^a CHINESE CULTURE UNIVERSITY   (Taiwan)

^b FU JEN CATHOLIC UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON DIOXIDE; CHOLESTEROL; FAT;

ANIMAL TISSUE; ARTICLE; EXTRACTION; FOOD ANALYSIS; FOOD COMPOSITION; MEAT; MOISTURE; NONHUMAN; PRESSURE; SWINE; TEMPERATURE;

EID: 0033004940     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(99)00098-9     Document Type: Article

References (17)

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