some preservation can be available in the kitchen where as some are synthesized industryally to reduce moisture content and increase activity write the efficiency and machanism of both kind of preservation with the help of some examples.
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Freezing of food, when carried out properly, is one of the best methods of preserving foodstuffs in as nearly natural a state as possible. Freezing preserves the storage life of foods by slowing down enzyme reactions and the growth of microorganisms.
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