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Proximal composition, colour and levels of fatty acids and volatile compounds in oysters following high-pressure (HP) treatment at 260, 500 or 800 MPa for 3, 5 or 5 min, respectively, were investigated and compared to untreated oysters. HP-treated oysters had significantly (P<0.05) higher pH than untreated oysters. HP treatment also modified the gross composition of oyster tissue, the moisture...
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