Pascalisation of meat (HPP, Hiperbaric)

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TOP Technology Talks (TOP b.v.)

Tecnologia

SLICED & DICED COOKED PRODUCTS U

Í DRY CURED PRODUCTS

RAW MEATS U

READY-TO-EAT MEALS

ELIMINATION OF MICRO-ORGANISMS

SHELF-LIFE INCREASE U

Í CLEAN LABEL

HIPERBARIC CUSTOMERS
INNOVATE THROUGH PRESSURE TO

HPP ADVANTAGES

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