Quality and Shelf Life of White Shrimp (Litopenaeus vannamei) Processed with High-Pressure Carbon Dioxide (HPCD) at Subcritical and Supercritical States.

Autor:	Kustyawati, Maria Erna1 (AUTHOR), Pratama, Filli2 (AUTHOR), Rizal, Samsul1 (AUTHOR), Fadhallah, Esa Ghanim1 (AUTHOR), Damai, Abdullah Aman1 (AUTHOR)
Zdroj:	Journal of Food Quality. 6/30/2021, p1-13. 13p.
Databáze:	Business Source Ultimate
Externí odkaz:	Zobrazit plný text záznamu