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Reduction in cholesterol and fractionation of butter oil using supercritical CO2 with adsorption on alumina

Author
MOHAMED, R. S1 ; NEVES, G. B. M1 ; KIECKBUSCH, T. G1
[1] Faculty of Chemical Engineering, Universidade Estadual de Campinas-UNICAMP, Brazil
Source

International journal of food science & technology. 1998, Vol 33, Num 5, pp 445-454 ; ref : 30 ref

CODEN
IJFTEZ
ISSN
0950-5423
Scientific domain
Food science technology
Publisher
Blackwell Science, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Keyword (fr)
Carbone dioxyde Cholestérol Evaluation performance Extraction SFE Huile beurre Procédé extraction Triglycéride
Keyword (en)
Carbon dioxide Cholesterol Performance evaluation Supercritical fluid extraction Butter oil Extraction process Triglyceride
Keyword (es)
Carbono dióxido Colesterol Evaluación prestación Extracción fluido supercrítico Lubricante mantequilla Procedimiento extracción Triglicérido
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
1716056

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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