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Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life

Margarita Garriga, Narcı́s Grèbol, Teresa Aymerich, J.M. Monfort, Marta Hugas

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Key concepts: Food science, Loin, Food spoilage, Shelf life, Listeria monocytogenes, Pascalization, Meat spoilage, Microorganism

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