Biology · Food Preservation Technologies
Fish, meat, poultry, and eggs are traditional frozen slow-rate items using still air at low temperatures (-15 °C to -29 °C). This method is known as:
Verified Solution4 OptionsUpdated: October 2026👁️1 View
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- 1Cryogenic freezing
- 2Blast freezing
- 3Quick freezing
- 4Sharp freezing✓
Correct answer
Sharp freezing
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