Edible oil extracted from anchovies using supercritical CO 2 : Availability of fat‐soluble vitamins and comparison with commercial oils-Reference-Cited by-同舟云学术

Edible oil extracted from anchovies using supercritical CO 2 : Availability of fat‐soluble vitamins and comparison with commercial oils

Published:2021-03-23 Issue:5 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Park Jin‐Seok¹^ORCID,Kim Sung‐Yeoul¹,Lee Seung‐Chan¹,Jeong Yu‐Rin¹,Roy Vikash Chandra¹²^ORCID,Rizkyana Amellia Dwi¹,Chun Byung‐Soo¹^ORCID

Affiliation:

1. Department of Food Science and Technology Pukyong National University Busan Republic of Korea

2. Department of Fisheries Technology Hajee Mohammad Danesh Science and Technology University Dinajpur Bangladesh

Funder

Pukyong National University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15441

Reference40 articles.

1. Quality evaluation of oil recovered from by‐products of bigeye tuna using supercritical carbon dioxide extraction;Ahmed R.;Turkish Journal of Fisheries and Aquatic Sciences,2017

2. Quality properties of high calcium fish paste containing anchovy;Bae M.‐S.;Korean Journal of Food and Cookery Science,2007

3. Quality Characteristics of Fried Fish Paste Containing Anchovy Powder

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