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...
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