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KMID : 1024420010050020134
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Food Engineering Progress
2001 Volume.5 No. 2 p.134 ~ p.137
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Manufacturing of Low Lipid Meat Products Using Supercritical Carbon Dioxide Extraction
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Kwon Young-An
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Abstract
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KEYWORD
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SC-CO2 extraction, meat products, Low Lipid and cholesterol
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FullTexts / Linksout information
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Listed journal information
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