| http://www.w3.org/ns/prov#value | - The most common processes of food preservation are: Dehydration, spray drying, freeze drying, freezing, vacuum-packing, canning, syrup preservation, sugar crystallization, food irradiation, adding preservatives or inert gases such as carbon dioxide, food irradiation, pulsed electric field processing(PEF treatment), pascalization, pasteurization, emulsification, lactic fermentation.
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