Low-Temperature Preservation

Author:

Owusu-Apenten Richard,Vieira Ernest

Publisher

Springer International Publishing

Reference106 articles.

1. Adams HS (1946) Refrigeration in a Food Control Program. Am J Public Health Nations Health 36(9):1007–1011. Retrieved from http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1625930/

2. Ambili VS, Latha C, Nanu E, Prejit (2008) Effect of freezing on the quality of beef frankfurter with special emphasis on public health and food safety. J Vet Public Health 6(1):1–8

3. Anonymous (1912) The romance of refrigeration. J Public Health 2(11):840–848. Retrieved from http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1089468/

4. Aworh OC (2015) Promoting food security and enhancing Nigeria’s small farmers’ income through value-added processing of lesser-known and under-utilized indigenous fruits and vegetables. Food Res Int 76(4):986–991. https://doi.org/10.1016/j.foodres.2015.06.003

5. Barbosa-Cánovas GV, Altunakar B, Mejía-Lorio DJ (2005) Freezing of fruits and vegetables: an agri-business alternative for rural and semi-rural areas: FAO Agricultural Services Bulletin 158. Retrieved from http://www.fao.org/docrep/008/y5979e/y5979e00.htm#Contents

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