Extraction of Cholesterol and Other Lipids from Dried Egg Yolk Using Supercritical Carbon Dioxide
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb06025.x/fullpdf
Reference30 articles.
1. Fractionation of Anhydrous Milk Fat by Superficial Carbon Dioxide
2. Functional and Organoleptic Evaluation of Low Cholesterol Egg Blends
3. Development and Evaluation of a Thermally-Processed, Low-Cholesterol Egg Salad Product
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