Isolation of Volatile Flavour Compounds from Fats and Oils by Vacuum Carbon Dioxide Distillation.
- 1 January 1966
- journal article
- Published by Danish Chemical Society in Acta Chemica Scandinavica
- Vol. 20 (9), 2626-2627
- https://doi.org/10.3891/acta.chem.scand.20-2626