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Food Spoilage, Preservation and Storage
Cookery · Chapter 4 · 4. Food preservation and storage
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Topics 6
- Causes of food spoilage: micro-organisms, enzymes, insects and environmental factors
- Advantages and principles of food preservation
- Home preservation by low temperature: refrigeration and deep freezing of milk, eggs, meat, fish, fruits and vegetables
- Home preservation by dehydration, salting and pickling; storing garden produce
- Squashes, juices and jams; use of chemical preservatives
- Commercial preservation: canning, pasteurisation and cold storage