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Effects of high hydrostatic pressure (HHP) and storage temperature on bacterial counts, color change, fatty acids and non-volatile taste active compounds of oysters (Crassostrea ariakensis)

Shelf LifeHigh Hydrostatic PressureMicrobial ContaminationFatty AcidsEnvironmental EngineeringFood MicrobiologyMicrobial EcologyMicrobiologyMedicineColor ChangeFood Safety