Agricoltura e Diritto: Sicurezza Alimentare
| English |
| freezing |
  |
|
| Attestation |
3
|
| Part of speech |
Noun
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| Grammatical label |
Uncountable
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| Definition |
Freezing is the act of transforming (almost) all water content of a product into ice. nThe water content of foods is very variable, but those which are normally frozen (meat, fish, vegetables, cooked food etc.) are always high.
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| Definition source |
Carter Burgess - The very basics of food preservation
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| Context |
Meat intended for freezing must be frozen without undue delay, taking into account where necessary a stabilisation period before freezing. Exposed meat must be stored in a separate room from packaged meat, unless stored at different times.
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| Context source |
COM (2000) 438 final
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| Subject field |
Food safety
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| Sub-field |
White paper on food safety: Commission's proposals
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| Generic concept |
Conservation
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| Coordinate concept |
Quick-freezing, Refrigeration, Sterilisation, Pasteurisation (en.), Curing, Fermentation (en.), Smoking, Irradiation, Drying
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| fr |
Congélation
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| it |
Congelamento
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| Reliability code |
3
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