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Freezing and Frozen-Food Storage

  • Heldman D
  • Hartel R
DOI: 10.1007/978-1-4615-6093-7_6
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Abstract

Food freezing is the preservation process that depends on the reduction of product temperature to levels well below the temperature at which ice crystals begin to form within the food. By reducing the temperature of the product to -10 to -20°C, the normal...

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Heldman, D. R., & Hartel, R. W. (1999). Freezing and Frozen-Food Storage (pp. 113–137). https://doi.org/10.1007/978-1-4615-6093-7_6

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