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Inactivation of microbial loads and retardation of quality loss in Asian hard clam (Meretrix lusoria) using high-hydrostatic-pressure processing during refrigerated storage

Shelf LifeAsian Hard ClamEngineeringEnvironmental EngineeringQuality LossFood PreservationEnvironmental MicrobiologyMicrobiologyFood ProcessingMeretrix LusoriaFood StorageMicrobiological DegradationHealth Sciences