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Superchilling of organic food Part 2: Storage test with superchilled organic salmon and pork chops

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Figure

Figure 1: Packaging for salmon filets in the performed experiments.
Table 1: Experimental setup for superchilling of organic Salmon.
Table 2: Experimental setup for superchilling of organic Pork chop.
Figure 2: superchilled salmon fillets processed after Method 1, with ice level of 15 % (red) stored at -1.5 ºC, and Number of colony forming units (CFU) in salmon fillets during storage of fresh, chilled and chilled reference samples stored at +3 ºC (blue)
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