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

机译：白色虾（Litopenaeus Vannamei）的质量和保质期在亚临界和超临界状态下用高压二氧化碳（HPCD）加工

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Maria Erna Kustyawati; Filli Pratama; Samsul Rizal; Esa Ghanim Fadhallah; Abdullah Aman Damai;
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1. Quality and Shelf Life of White Shrimp ( Litopenaeus vannamei ) Processed with High-Pressure Carbon Dioxide (HPCD) at Subcritical and Supercritical States [J] . Maria Erna Kustyawati, Filli Pratama, Samsul Rizal, Journal of food quality . 2021,第a期

机译：白虾（Litopenaeus Vannamei）的质量和保质期在亚临界和超临界状态下用高压二氧化碳（HPCD）加工
2. Development of electronic nose (Shrimp-Nose) for the determination of perishable quality and shelf-life of cultured Pacific white shrimp (Litopenaeus Vannamei) [J] . Parthasarathy Srinivasan, Jeyashakila Robinson, Jeyasekaran Geevaretnam, Sensors and Actuators . 2020,第Auga期

机译：电子鼻子（虾鼻子）的发展为培养太平洋白虾（Litopenaeus Vannamei）的易腐烂质量和保质期
3. Improving quality and shelf-life of whole chilled Pacific white shrimp ( Litopenaeus vannamei) by ozone technology combined with modified atmosphere packaging [J] . Alex Augusto Gon?alves, Tanyla Cybelly Lira Santos LWT-Food Science & Technology . 2019,第期

机译：通过臭氧技术改善整个冷冻太平洋白虾的质量和保质期（ litopenaeus vannamei
4. Supercritical carbon dioxide extraction of the fatty acids from Pacific white shrimp waste (Litopenaeus vannamei) [C] . Xia Yang, Tiehong Zu, Qianwei Zheng, International Conference onanufacturing Science and Engineering . 2013

机译：超临界二氧化碳从太平洋白虾废物中提取脂肪酸（Litopenaeus Vannamei）
5. The Use of Probiotics in Pacific White Shrimp (Litopenaeus vannamei) Aquaculture to Increase Growth, Survival and to Reduce Gene Expression of Heat Shock Protein 70 While Subjected to Acute Thermal Stress [D] . Smalls, Jasmine. 2019

机译：在太平洋白对虾（Litopenaeus vannamei）水产养殖中使用益生菌可增加生长，存活并降低遭受急性热应激的热激蛋白70的基因表达
6. Effect of ice water pretreatment on the quality of Pacific White Shrimps (Litopenaeus vannamei) [O] . Nan Xu, Wenzheng Shi, Xichang Wang, 2019

机译：冰水预处理对太平洋白虾（Litopenaeus vannamei）品质的影响
7. Effect of Dry-Salted Curcumin and Various Physicochemical and Technical Factors for the Shelf Life of White Shrimp (Litopenaeus Vannamei) [O] . Nguyen Phuoc Minh, Nguyen Hong Nga, Nguyen Thanh Thuy, 2018

机译：干盐姜黄素和各种物理化学和技术因素对白虾保质期的影响（Litopenaeus Vannamei）

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

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