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Changes in the microbiological and physicochemical quality of high-pressure-treated oysters (Crassostrea gigas) during chilled storage

Crassostrea GigasShelf LifeMicrobial HazardEngineeringMicrobial ContaminationAquacultureFood MicrobiologyMicrobial EcologyFood PreservationPhysicochemical QualityMicrobiologyMarine BiologyFood QualityHigh-pressure-treated OystersFood StorageFood SafetyHealth Sciences