Pascalisation of seafood (HPP, Hiperbaric)

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Pascalisation of seafood (HPP, Hiperbaric)

  1. 1. Í MOLLUSK OPENING/SHUCKING CRUSTACEAN MEAT EXTRACTION U Í READY-TO-EAT SEAFOOD MEALS EXTENDING SHELF-LIFE U
  2. 2. ELIMINATION OF MICRO-ORGANISMS AND SHELF-LIFE INCREASE FUNCTIONAL & NUTRITIONAL VALUES RETAINED NON-THERMAL SHUCKING AND MEAT EXTRACTION HPP ADVANTAGES U U U U U

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