Latest food preservation Stories
SILVER SPRING, Md., Nov. 20, 2014 /PRNewswire-USNewswire/ -- The winter of 2014 - 2015 has arrived early this year.
LEHIGH VALLEY, Pa., Nov.
Market Size - $233.10 billion in 2013, Market Growth - CAGR of 4.1%, Market Trends - Growth in demand for frozen staple food - Latest report on GrandViewResearch Database.
Luxury German Brand Named Best Apartment Refrigerator BURLINGTON, Ontario, Nov.
LINCOLN, Neb., Nov.
Newest Avure HPP machine maximizes throughput and increases productivity, reducing operating costs and increasing efficiency. Erlanger, Kentucky (PRWEB) October
Pasteurization, used to slow microbial growth in food, is a process of heating food or liquid to a specific temperature for a definite length of time and then cooling immediately. Louis Pasteur was the creator of the process and completed his first test with Claude Bernard in April 20, 1864. The process was conceived as a way to prevent wine and beer from souring. Mostly, commercial-scale sterilization of food is uncommon due to its poor affects on taste and quality of product. Most dairy...
The Haddock or Offshore Hake is a marine fish distributed on both sides of the North Atlantic. Haddock is a popular food fish, widely fished commercially. The Haddock is easily recognized by a black lateral line running along its white side, not to be confused with Pollock which has the reverse (white line on black side), and a distinctive dark blotch above the pectoral fin, often described as a "thumbprint" or even the "Devil's thumbprint" or "St. Peter's mark". Haddock is most...
- A small wooded valley; a dell.
- The protecting weather-shed built around the entrance to a house.
- The roofed-over space between the kitchen and the sleeping-quarters in a logging-camp, commonly used as a storeroom.