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About this Biochemistry, Genetics and Molecular Biology article
Removal of Off-flavors and Isolation of Fatty Acids from Boiled Anchovies Using Supercritical Carbon Dioxide by Ji-Yeon Park; Min-Kyung Lee; Salim Uddin; Byung-Soo Chun is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Biochemistry, Genetics and Molecular Biology.
- Author
- Ji-Yeon Park; Min-Kyung Lee; Salim Uddin; Byung-Soo Chun
- Publisher
- The Korean Society for Biotechnology and Bioengineering; Springer-Verlag; Korean Society for Biotechnology and Bioengineering; Springer Science and Business Media LLC (ISSN 1226-8372)
- Published
- 2008
- Field
- Biochemistry, Genetics and Molecular Biology (Life Sciences)
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