NDLI: Chemical Characterization of Sardine Meat Powder Produced by Dehydration with High Osmotic Pressure Resin and Defatting with High Pressure Carbon Dioxide

Content Provider	Scilit
Author	Fujimoto, Kenshiro Endo, Yasushi Cho, Soon-Yeong Watabe, Ritsuko Suzuki, Yasuo Konno, Masanori Shoji, Kazuo Arai, Kunio Saito, Shozaburo
Copyright Year	1989
Description	Journal: Journal of food science
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.1989.tb03057.x
Ending Page	268
Page Count	4
Starting Page	265
e-ISSN	17503841
DOI	10.1111/j.1365-2621.1989.tb03057.x
Journal	Journal of food science
Issue Number	2
Volume Number	54
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1989-03-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science Agriculture and Animal Production High Pressure Osmotic Pressure Carbon Dioxide
Content Type	Text
Resource Type	Article

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Chemical Characterization of Sardine Meat Powder Produced by Dehydration with High Osmotic Pressure Resin and Defatting with High Pressure Carbon Dioxide