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Yield and quality of onion flavor oil obtained by supercritical fluid extraction and other methods.

1997

Dron A. | Guyer D.E. | Gage D.A. | Lira C.T.

AGROVOC Keywords
aceites vegetales alimentos analyse qualitative analyse quantitative calidad carbon dioxide cebolla chromatographie en phase gazeuse composition globale compuestos del sabor dioxyde de carbone distillation distilling flavour compounds flow rate food technology foods gas chromatography gasto inorganic acid salts mass spectrometry oignon onions plant oils produit alimentaire proximate composition qualitative analysis quality quantitative analysis rendement rendimiento solvant solventes solvents technologie alimentaire volume volumen yields
Bibliographic information
Journal of food process engineering
Volume 20 ISSN 0145-8876
Pagination
v.107-124(2)
Other Subjects
Espectrometria de masas; Huile vegetale; Composicion aproximada; Tecnologia de los alimentos; Destilacion; Analisis cuantitativo; Sel d' acide mineral; Sales de acidos inorganicos; Debit; Cromatografia de gases; Qualite; Compose de la flaveur; Dioxido de carbono; Analisis cualitativo; Spectrometrie de masse
Language
English
Note
references. AVAILABILITY: US (DNAL TP368.J7).
Type
Journal Article; Journal Part
Source
Journal-of-food-process-engineering (USA). (May 1997). v. 20(2) p. 107-124.
Corporate Author
Michigan State University, East Lansing, MI.
2012-11-15
AGRIS AP
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