National Institute of Standards and Technology

NIST Chemistry WebBook, SRD 69

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Taylor, D.L.

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Taylor, D.L.; Larick, D.K., Investigations into the effect of supercritical carbon dioxide extraction on the fatty acid and volatile profiles of cooked chicken, J. Agric. Food Chem., 1995, 43, 9, 2369-2374, https://doi.org/10.1021/jf00057a010 . [all data]