The time to actual spoilage is unknown and is dependent upon several factors, not the least of which is the bacterial load and how it has been cleaned and handled. If you are talking about 30°F to 40°F, that's quite a temperature range. 40°F and below would be refrigeration temperature. Keeping it at 30°F will keep it longer than maintaining it at 40°F.
Any fish that is killed by any means before they get old..
if you just killed a pig and sold the meat to someone, it is called fresh pork
No, sea water freezes at a lower temperature than fresh water, because of the minerals -- mostly salt -- contained in sea water. Sea water may not freeze until it reaches 27 or 28 degrees F. Fresh water freezes at 32 degrees F.
Fresh poultry meat is when the birds are killed and sold in frontof you, They are not kept in the fridge,
Just wipe it with the thinner for that paint.
78 degrees
About 1 hour
The density of fresh water at 17 degrees Celsius is 998.77 kilograms per cubic meter. The density of fresh water at 19 degrees Celsius is 998.40 kilograms per cubic meter.
100 degrees
Fresh killed only - and cooked soon after
Yes, so is that fresh killed gazelle who ate the grass.
Yes, so is that fresh killed gazelle who ate the grass.