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High Hydrostatic Pressure Treatment of Meat Products

High Hydrostatic Pressure Treatment of Meat Products High hydrostatic pressure (HHP) treatment has been described to improve the microbiological safety and shelf life of ready-to-eat (RTE) meat products, as a nonthermal decontamination technology in the meat industry, applied at pre- or post-packaging. https://ift.tt/3gEGu9M

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