Deacidification of olive oil by countercurrent supercritical carbon dioxide extraction: Experimental and thermodynamic modeling

Published 2008 View Full Article

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Title
Deacidification of olive oil by countercurrent supercritical carbon dioxide extraction: Experimental and thermodynamic modeling
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 90, Issue 4, Pages 463-470
Publisher
Elsevier BV
Online
2008-07-20
DOI
10.1016/j.jfoodeng.2008.07.012

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