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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2001; 5(2):134-137

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2001.5.2.134

Article

Manufacturing of Low Lipid Meat Products Using Supercritical Carbon Dioxide Extraction

Young An Kwon1,*
1Department of Food Science and Technology, Woosuk University
*Corresponding author: Young An Kwon, Department of Food Science and Technology, Woosuk University, Samrye, Chonbuk, 565-800, Korea (phone: +82-63-290-1440, E-mail: yakwon@core.woosuk.ac.kr)

ⓒ Copyright 2001 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: May 31, 2001