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LAGERUNG VON LEBENSMITTELN
LEBENSMITTEL Optimale
Lagerungstemperatur
(°C)
Optimale
Feuchtigkeit
der Umgebung,
in welcher die
Lebensmittel
gelagert werden
(%)
Durchschnittliche
Lagerungszeit
Schweinefleisch -1 bis 4 95 3 Tage
Rindfleisch 0 bis 4 95 bis 3 Wochen
Lamm 0 bis 4 95 14 Tage
Hühnchen 0 bis 4 95 3 Tage
Fisch 0 bis 4 95 3-10 Tage
Weichtiere 0 bis 4 95 2 Tage
Im Vakuum
gereiftes
Rindfleisch
1,5 95 16 Wochen
Milchprodukte
(Yoghurt,
Sauerrahm,
Butter,
Weichkäse,
Käseaufstriche,…)
2 bis 4 95 7 bis 10 Tage
Rote Beete 0 95 3 bis 5 Monate
Broccoli 0 95-100 10 bis 14 Tage
früher Kohl 0 98-100 3 bis 6 Wochen
reife Mohrrüben 0 98-100 4 bis 5 Monate
Wintersalat 0 95-100 2 bis 3 Wochen
Knoblauch 0 65-70 6 bis 7 Monate
Kohlrabi 0 98-100 2 bis 3 Monate
Rosenkohl 0 90-95 3 bis 5 Wochen
Chinakohl 0 95-100 2 bis 3 Monate
Später Kohl 0 98-100 3 bis 4 Monate
Mohrrüben 0 95-100 2 Wochen
Blumenkohl 0 95-98 2 bis 4 Wochen
Zellerknolle 0 98-100 2 bis 3 Monate
Mangold 0 95-100 10 bis 14 Tage
54


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