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

MLA

Kustyawati, Maria Erna, et al. “Quality and Shelf Life of White Shrimp (Litopenaeus Vannamei) Processed with High-Pressure Carbon Dioxide (HPCD) at Subcritical and Supercritical States.” Journal of Food Quality, June 2021, pp. 1–13. EBSCOhost, https://doi.org/10.1155/2021/6649583.

APA

Kustyawati, M. E., Pratama, F., Rizal, S., Fadhallah, E. G., & Damai, A. A. (2021). Quality and Shelf Life of White Shrimp (Litopenaeus vannamei) Processed with High-Pressure Carbon Dioxide (HPCD) at Subcritical and Supercritical States. Journal of Food Quality, 1–13. https://doi.org/10.1155/2021/6649583

Chicago

Kustyawati, Maria Erna, Filli Pratama, Samsul Rizal, Esa Ghanim Fadhallah, and Abdullah Aman Damai. 2021. “Quality and Shelf Life of White Shrimp (Litopenaeus Vannamei) Processed with High-Pressure Carbon Dioxide (HPCD) at Subcritical and Supercritical States.” Journal of Food Quality, June, 1–13. doi:10.1155/2021/6649583.