Image of a High-Pressure treated sea bass fillet after 67 days at 2ºC. 

Liliana Anjos

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Project Coordinator

Adelino Canário:

This project has received funding from the European Union’s Horizon 2020 research and innovation programme under Grant Agreement no 872217 (ICHTHYS). This output reflects the views only of the author(s), and the European Union cannot be held responsible for any use which may be made of the information contained therein.

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