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Làm lạnh là quá trình làm giảm nhiệt độ của sản phẩm đến giá trị từ -10C đến 80C nhằm làm giảm cường độ của các biến đổi về hóa học, hóa sinh và sinh học để kéo dài thời hạn sử dụng của thực phẩm tươi sống hoặc thực phẩm đã qua chế biến.
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