Abstract
The pleasure and benefits of iced foods and drink are as old as they are new. The storage and use of ice extends back into history to the use of mountain snows, pond and lake ice, chemical mixture cooling to form freezing baths, and the manufacture of ice by evaporative and radiation cooling of water on clear nights.
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Enochian, R.V., Woolrich, W.R. (1977). The Rise of Frozen Foods. In: Fundamentals of Food Freezing. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7726-9_1
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DOI: https://doi.org/10.1007/978-94-011-7726-9_1
Publisher Name: Springer, Dordrecht
Print ISBN: 978-0-87055-290-8
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