Pengawetan pada suhu rendah dapat m

Pengawetan pada suhu rendah dapat menghambat kerusakan makanan, antara lain kerusakan fisiologis, kerusakan enzimatis maupun kerusakan mikrobiologis. Pada pengawetan dengan suhu rendah dibedakan antara pendinginan dan pembekuan. Pendinginan dan pembekuan merupakan salah satu cara pengawetan yang tertua.

Results (English) 1:

Low temperature preservation of can impede damage to food, among other physiological damage, breakage or damage enzimatis purity. On the low-temperature preservation with differentiated between cooling and freezing. Chilling and freezing preservation way is one of the oldest.

Results (English) 2:

Pickling at low temperatures can inhibit food spoilage, among other physiological damage, damage enzymatic or microbiological damage. At low temperature curing with differentiated between cooling and freezing. Refrigeration and freezing is one of the oldest preservation method.