food science and technology

Temat: Mrożonki
...small differences in the mineral and fibre content of equivalent vegetables supplied as frozen (Polo et al., 1992; Nyman, 1995)". "It may be concluded that if vegetables and fruits are adequately blanched and stored at conventional freezer temperatures without undue temperature fluctuations they will still possess nutritionally valuable levels of potentially labile nutrients for a period of at least 12–18 months". Źródło: Frozen Food Science and Technology. Edited by Judith A. Evans 2008 Blackwell Publishing Ltd, ISBN: 978-1-4051-5478-9
Źródło: forum.empatia.pl/viewtopic.php?t=341