ISO 21989:2021 recommends that Palm Nuts be preserved by blanching them in boiling water for 5 minutes, followed by freezing them at -18°C or lower to maintain quality and prevent spoilage.
ISO 21989:2021 recommends that Palm Nuts be preserved by blanching them in boiling water for 5 minutes, followed by freezing them at -18°C or lower to maintain quality and prevent spoilage.
