Deodorization of Fish Sauce by Continuous-Flow Extraction...

Journal of Food Science 2000 Vol. 65; Iss. 8

Deodorization of Fish Sauce by Continuous-Flow Extraction with Microbubbles of Supercritical Carbon Dioxide

M. Shimoda, Y. Yamamoto, J. Cocunubo-Castellanos, T. Yoshimura, M. Miyake, H. Ishikawa, Y. Osajima
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Volume:
65
Year:
2000
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.2000.tb10610.x
File:
PDF, 186 KB
english, 2000
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