Freezing basics
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"Freezing is one of the easiest and least time-consuming methods of food precooked frozen foods long enough at a high enough temperature after thawing, preservation. Most foods retain their natural color, and flavor better when frozen than when other methods of food preservation are used. Disadvantages of freezing include the initial investment for equipment — it costs a great deal to buy and maintain a freezer. Also, the size of the freezer limits the amount of storage space, and the freezing process gives some foods an undesirable texture."--First page.
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Archive version. For the most recent information see extension.missouri.edu.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.