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Aging PDF Print E-mail
Written by Gloria   
Saturday, 21 February 2009 01:00
Aging is a culinary term that is applied to meat being held at a temperature of 34-36 degrees farenheit, the purpose of which is to make the meat more tender than usual

---> see also:
"Aging" is in the UNSPSC Code "73181304"
  Aging or stabilizing services

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