CAVIAR
°C -5 ~ +0
°F +23 ~ +32
CHEESE
°C +2 ~ +7
°F +35.6 ~ +44.6
EGGS
°C +1 ~ +8
°F +33.8 ~ +46.4
FISH PRESERVES
°C -5 ~ +0
°F +23 ~ +32
FRESH CHILLED BEEF AND PORK
°C +1 ~ +2
°F +33.8 ~ +35.6
FRESH CHILLED CHICKEN AND FOWL
°C +1 ~ +2
°F +33.8 ~ +35.6
FRESH CHILLED FISH
°C +1 ~ +2
°F +33.8 ~ +35.6
ICED FISH
°C -1 ~ +0
°F +30.2 ~ +32
MARGARINE AND VEGETABLES FATS
°C +0 ~ +5
°F +32 ~ +41
MAYONNAISE
°C +3 ~ +18
°F +37.4 ~ +64.4
MILK
°C +0 ~ +5
°F +32 ~ +41
MINCE
°C +0 ~ +4
°F +32 ~ +39.2
SALTED FISH
°C -5 ~ +0
°F +23 ~ +32
SAUSAGES
°C SAUSAGES
°F +23 ~ +32
SMOKED FISH
°C +0 ~ +5
°F +32 ~ +41
SMOKED MEAT
°C +0 ~ +5
°F +32 ~ +41
SOUR CREAM
°C +0 ~ +5
°F +32 ~ +41
VEGETABLE OIL
°C +2 ~ +10
°F +35.6 ~ +50
YEAST
°C -5 ~ +0
°F +23 ~ +32
YOGURT
°C +0 ~ +5
°F +32 ~ +41
BUTTER
°C +0 ~ +5
°F +32 ~ +41
CANNED FISH
°C +1 ~ +10
°F +33.8 ~ +50
CANNED (NOT FISH)
°C +15 ~ +20
°F +59 ~ +68