Freezing: nf Freezing is the cold treatment, with a view to preserving it, of a perishable foodstuff whose core temperature must then reach -10 to -18°C as quickly as possible. It is the rapidity of the crystallization of the water contained in the food which interrupts any microbial evolution and makes it possible to preserve its organoleptic and nutritional qualities. Freezing is the earliest method of using deep cold. While the frozen...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.