Volatile Content and Sensory Attributes of Supercritical Carbon Dioxide Extracts of Cooked Chicken Fat
DARRELL L. TAYLOR, DUANE K. LARICKVolume:
60
Year:
1995
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1995.tb04554.x
File:
PDF, 641 KB
english, 1995