Browsing by Subject "Frozen pork sausage"

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Browsing by Subject "Frozen pork sausage"

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  • Hendrickson, R.L. (Kansas Agricultural Experiment Station, 2012-01-25)
    The preservation of food by freezing depends upon retarding the rate of microbial, enzymatic, and chemical changes. It is generally agreed that meat and meat products should be sharp-frozen at -10°F. (-23.3°C), and ...

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