Investigating the microbial inactivation effect of low temperature high pressure carbon dioxide and its application in frozen prawn (Penaeus vannamei)
Zimeng Lian, Dong Yang, Yongtao Wang, Liang Zhao, Lei Rao, Xiaojun Liao
Topics & Concepts
PrawnFood scienceChemistryShrimpCarbon dioxidePenaeusBiologyFisheryOrganic chemistryFood Safety and HygieneFood Supply Chain TraceabilityMicrobial Inactivation Methods