Overview

preservation


Show Summary Details

Quick Reference

Protection of food from deterioration by micro-organisms, enzymes, and oxidation: by cooling, destroying the micro-organisms and enzymes by heat treatment or irradiation, reducing their activity through dehydration or the addition of chemical preservatives, and by smoking, salting, and pickling.

Subjects: Architecture.


Reference entries

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.