Quality and Shelf Life of White Shrimp (Litopenaeus vannamei) Processed with High-Pressure Carbon Dioxide (HPCD) at Subcritical and Supercritical States
Phase changes of carbon dioxide (supercritical or subcritical) depend on its proximity to a pressure of 7.35 MPa and temperature of 31.1°C. Carbon dioxide becomes supercritical and subcritical when it is above and slightly below its critical point, respectively. This study aims to determine the effe...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/6649583 |
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