Publisher's Synopsis
Excerpt from Changes Occurring During Freezing Storage and Thawing of Fruits and Vegetables
A number of physical, chemical, and bacteriological changes occur during the freezing and Subsequent thawing of fruits and vegetables. It is necessary to know the nature of these changes in'order to determine what fruits and vegetables can be preservedsatisfactorily by freezing and how they should be prepared, packed, frozen, and stored. The changes that occur serve as criteria of the degree of success attained in preserving these products. They also determine the suitability of the product for use by preservers, jelly and jam manufacturers, ice cream manufacturers, andby the housewife.
About the Publisher
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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
