chilling
Definition
Preservation method in which raw or processed food is cooled to a temperature between zero degree and five degree Celsius (0°C-5°C). Chilling retards spoilage and prevents food poisoning by slowing the growth of microbes (present in all food) during storage.
chilling is in the HACCP & Food Industry and Industries, Manufacturing, & Technology subjects.
chilling appears in the other term: chilling effect
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