Publicado no e em "Negócios, Negócios", idioma — English. 5 páginas.
There are various methods of food preservation such as drying, smoking, pickling, and salting. These methods are widely used to extend the shelf-life of food products, but affect the basic flavor and structure of the food. Conventional freezing techniques are useful in preserving the basic flavor and structure of food, but these methods allow the formation of ice crystals, rupturing the cellular structure of food. However, individually quick-frozen techniques do not allow the formation of ice cr Mais
