Pascalisation of meat (HPP, Hiperbaric)

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Pascalisation of meat (HPP, Hiperbaric)

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

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