Removal of heat or lowering the temperature is one of the most used techniques to preserve or process food. When a food is subjected to a lower temperature, the biochemical and microbiological activity slows down, thus lengthens the food’s
Removal of heat or lowering the temperature is one of the most used techniques to preserve or process food. When a food is subjected to a lower temperature, the biochemical and microbiological activity slows down, thus lengthens the food’s