Food Preservation by Using High Temperatures
The utilization of high temperatures to preserve food items is based on their damaging effects on microorganisms as well as their spores.
The utilization of high temperatures to preserve food items is based on their damaging effects on microorganisms as well as their spores.
Low temperatures are employed to stop chemical reactions and the action of enzymes in food and to stop or slow the development and activities of microorganisms found in food items.
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