Cholesterol content of fried-shredded pork extracted by supercritical carbon dioxide

Author： Lin T.Y.   Wang Y.J.   Lai P.Y.   Lee F.J.   Cheng J.T.-S.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.67, Iss.1, 1999-10, pp. : 89-92

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