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High-pressure processing of mussels
Mussels are lowered into the high-pressure processing (HPP) unit at MacLab. The HPP ensures the mussel meat can be extracted without using heat, which damages the bioactive compounds.
Mussels are lowered into the high-pressure processing (HPP) unit at MacLab. The HPP ensures the mussel meat can be extracted without using heat, which damages the bioactive compounds.
