Nutritional comparison of fresh, frozen
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Joy C Rickman; Diane M Barrett; Christine M Bruhn
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Article
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2007
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John Wiley and Sons
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English
β 188 KB
π 1 views
## Abstract The first of a twoβpart review of the recent and classical literature reveals that loss of nutrients in fresh products during storage and cooking may be more substantial than commonly perceived. Depending on the commodity, freezing and canning processes may preserve nutrient value. The