D. L. Taylor

TAYLOR, D. L., & LARICK, D. K. (1995). INVESTIGATIONS INTO THE EFFECT OF SUPERCRITICAL CARBON-DIOXIDE EXTRACTION ON THE FATTY-ACID AND VOLATILE PROFILES OF COOKED CHICKEN. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 43(9), 2369–2374. https://doi.org/10.1021/jf00057a010