Abstract
Freezing has long been established as an excellent method of preserving high quality in foods. Freezing preserves the taste, texture, and nutritional value of foods better than any other method, and as a result extensive quantities of food are now frozen worldwide. However, frozen foods are experiencing considerable competition from other sectors, including chilled, ambient-stable, and minimally processed foods. The quality and nutritional aspects of frozen foods are critical and depend on the control of the freezing process and careful prefreezing preparation and postfreezing handling of the product.
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© 1997 Springer Science+Business Media Dordrecht
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George, R.M. (1997). Freezing Systems. In: Erickson, M.C., Hung, YC. (eds) Quality in Frozen Food. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5975-7_1
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DOI: https://doi.org/10.1007/978-1-4615-5975-7_1
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-7738-2
Online ISBN: 978-1-4615-5975-7
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