Matthew G. Green
Dishna Schwarz
(GTZ-GATE), August 2001
Preserving fruits, vegetables, grains, and meat has been practiced in many parts of the world for thousands of years. Methods of preservation include: canning, freezing, pickling, curing (smoking or salting), and drying. Food spoilage is caused by the action of molds, yeasts, bacteria, and enzymes. The drying process removes enough moisture from food to greatly decrease these destructive effects.
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