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The feasibility of hyperbaric storage (HS) to substitute refrigeration as a lower energetic cost alternative to refrigeration, for sliced cooked ham preservation was assessed by using temperatures and pressures ranging 25–37°C and 25–150MPa for 4 and 8h.At microbiological level, storage at 25°C, 30°C, and 37°C, showed no effect on microbial growth at 25MPa reaching levels similar to atmospheric pressure...
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