Preservation methods

low-temperature dehydration process

thumb|upright=1.1|Cryogenically preserved samples being removed from a Cryogenic storage dewar|dewar of [[liquid nitrogen]]

natural or industrial process whereby objects are frozen in a short time due to exposure to cryogenic temperatures

Pindang refers to a cooking method in the Indonesian and Malay language of boiling ingredients in brine or acidic solutions. Usually employed to cook fish or egg, the technique is native to Sumatra especially in Palembang, but has spread to Java and Kalimantan. The term also could refer to a specific sour and spicy fish soup which employs seasonings like tamarind. Pindang has food preservation properties, which extends the shelf life of fish products.

freezer used for storing contents at unusually low temperatures