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KMID : 1094720060110060496
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Biotechnology and Bioprocess Engineering
2006 Volume.11 No. 6 p.496 ~ p.502
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Isolation of Off-flavors and Odors from Tuna Fish Oil Using Supercritical Carbon Dioxide
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Roh Hyung-Seob
Park Ji-Yeon
Park Sun-Young
Chun Byung-Soo
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Abstract
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KEYWORD
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volatile compounds, off-flavors and odors, tuna fish oil, supercritical carbon dioxide
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