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Pascalisation of  meat (HPP, Hiperbaric)
 

Pascalisation of meat (HPP, Hiperbaric)

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    Pascalisation of  meat (HPP, Hiperbaric) Pascalisation of meat (HPP, Hiperbaric) Document Transcript

    • SLICED & DICED COOKED PRODUCTS U Í DRY CURED PRODUCTS RAW MEATS U READY-TO-EAT MEALS
    • ELIMINATION OF MICRO-ORGANISMS SHELF-LIFE INCREASE U Í CLEAN LABEL HIPERBARIC CUSTOMERS INNOVATE THROUGH PRESSURE TO HPP ADVANTAGES