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Wednesday, February 22, 2006

Scientific American: How do salt and sugar prevent microbial spoilage?

Protection of foods from microbial spoilage using salt (usually sodium chloride) or sugar (usually sucrose) has ancient roots and is often referred to as salting, salt curing, corning or sugar curing.

PERMALINK posted by Frank @ 2/22/2006 09:55:00 AM

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