Abstract
Proper freezing alone will not ensure the successful distribution of frozen foods—successful storage is at least as important as freezing itself. Unless frozen foods are warehoused under proper conditions of storage humidity and temperature, all of the careful production and quality control methods that a packer may have used could easily be lost before the product is delivered to the final consumer.
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Woolrich, W.R. (1977). Warehousing and Retail Cabinets. In: Fundamentals of Food Freezing. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7726-9_16
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DOI: https://doi.org/10.1007/978-94-011-7726-9_16
Publisher Name: Springer, Dordrecht
Print ISBN: 978-0-87055-290-8
Online ISBN: 978-94-011-7726-9
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