Manufacturing of Low Lipid Meat Products Using Supercritical Carbon Dioxide Extraction - koreascholar

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Manufacturing of Low Lipid Meat Products Using Supercritical Carbon Dioxide Extraction KCI 등재

언어ENG
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산업식품공학 (Food Engineering Progress)

제5권 제2호 (2001.05)
pp.134-137

한국산업식품공학회 (Korean Society for Food Engineering)

키워드

SC-CO2 extraction meat products low lipid and cholesterol

저자

Young An Kwon(Department of Food Science and Technology, Woosuk University) Corresponding author

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