HPP Seafood: Shells Away with High Pressure Processing (HPP) Shucking - Hiperbaric
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HPP Seafood: Shells Away with High Pressure Processing (HPP) Shucking - Hiperbaric
This is a reason why HPP offers so many advantages for Lobster and other shellfish meat extraction: HPP shucking
Mar 12, 2020
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At Instinct, we use HPP (High Pressure Processing) to keep our raw food safe and pathogen-free — but still raw. However, some people believe that if a food is HPP'd, it's NOT raw. 🤔 Watch to hear Dr. Wynn's take on this myth! Susan G. Wynn DVM, DACVIM (Nutrition) is the Senior Director of Scientific Affairs at Instinct. 🔬 | Instinct
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