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Publication Title | The Use of Supercritical Fluid Extraction Technology in Food Processing

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The Use of Supercritical Fluid Extraction Technology in Food Processing R.S. Mohamed and G.A. Mansoori

Featured Article - Food Technology Magazine, June 2002

The World Markets Research Centre, London, UK

The Use of Supercritical Fluid Extraction Technology in

Food Processing

By

Rahoma S. Mohameda and G.Ali Mansoorib,*

aSchool of Chemical Engineering, The State University of Campinas-Unicamp, C.P. 6066, Campinas-SP, 13083-970, Brazil

bChemical Engineering Department, The University of Illinois-Chicago, 810 S. Clinton Street, Chicago, IL 60607-7000 USA

(*) The corresponding Author e-mail: <mansoori@uic.edu>

Unfortunately Professor Rahoma S. Mohamed passed away on Friday, April 23 2004 after a long illness

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