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Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods
Edited by
Fereidoon Shahidi;
Fereidoon Shahidi
Memorial University of Newfoundland, Canada
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Ellene Tratras Contis
Ellene Tratras Contis
Eastern Michigan University
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Hardback ISBN:
978-1-84755-201-3
PDF ISBN:
978-1-84973-178-2
No. of Pages:
488
Publication date:
21 Apr 2010
Book Chapter
Volatile Compounds in Supercritical Carbon Dioxide Extracts of Brown Crab (Cancer Pagurus) Processing By-product
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Published:21 Apr 2010
Page range:
195 - 200
Citation
Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods, ed. C. Ho, C. Mussinan, F. Shahidi, and E. Tratras Contis, The Royal Society of Chemistry, 2010, pp. 195-200.
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