Fifth scale: locut. The fifth range constitutes all the products which have undergone treatment at high temperature (pasteurization for vegetables and certain mixed dishes, which therefore become storable at room temperature) or at the right temperature (less than 85°C for meat and fish), applied to cooked meals, sold fresh and prepackaged (which can thus be kept for a few days in the refrigerator).
Mastering the relationship between time and temperature is...
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