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Hyperbaric storage (HS) was evaluated as a new food preservation methodology at room temperature (RT) for beef and pork meat, both minced and in pieces, and compared to refrigeration (RF) storage. The meat samples were stored at 50, 75 and 100 MPa and variable RT up to 60 days. HS at 75 and 100 MPa could not only inhibit microbial growth but also inactivate microorganisms. Regarding physicochemical...
Featherstars, comatulid crinoids that shed their stalk during their ontogeny, are the most species‐rich lineage of modern crinoids and the only ones present in shallow water today. Although they are of considerable palaeontological interest as a ‘success story’ of the Mesozoic Marine Revolution, their fossil record is relatively species‐poor and fragmentary. New Spanish fossils of the Cretaceous featherstar...
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