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

Food Chemistry - Tập 67 - Trang 89-92 - 1999
T.Y Lin1, Y.J Wang1, P.Y Lai1, F.J Lee1, J.T.-S Cheng2
1Department of Animal Science, Chinese Culture University, 55 Hwa Kang Rd., Yang Ming Shan, Taipei, Taiwan 111
2Department of Applied Life Science, Fujen University, Taipei, Taiwan

Tài liệu tham khảo

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