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Quality of frozen sea bass muscle stored (1, 3 and 5months) at two levels of temperature (−15 and −25°C) after a pressure shift freezing process (200MPa) — PSF — and/or a pressure assisted thawing process (200MPa) — PAT — was evaluated in comparison with samples frozen and thawed using conventional methods (air-blast AF and AT, respectively). Frozen storage of high-pressure treated samples did not...
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