Abstract
Cryogenic engineering is concerned with temperatures below 150°K; it can be said at once that such low temperatures are not used in the storage or treatment of foodstuffs, nor are they likely to be.
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Fidler, J.C. (1970). Preservation of Food. In: Smith, A.U. (eds) Current Trends in Cryobiology. The International Cryogenics Monograph Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-9933-0_3
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DOI: https://doi.org/10.1007/978-1-4757-9933-0_3
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