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The effect of high hydrostatic pressure on the microbiological quality and physical–chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated storage

Shelf LifeMicrobiological QualityHigh Hydrostatic PressureEnvironmental EngineeringMicrobial EcologyFood PreservationMicrobiologyFood ProcessingPost-harvest PhysiologyMedicineFood StorageFood SafetyPhysical–chemical CharacteristicsHealth Sciences