Abstract

Get full access to this article
View all access options for this article.
References
1.
International Institute of Refrigeration, 2nd edn., 1972. Recommendations for the Processing and Handling of Frozen Foods.
2.
Rutgers University. The State University of New York, U.S.A. (1971.) Volumes 1 and 2. Food Stability Survey.
3.
Chas. H. Byrne. General Foods Corporation, U.S.A.
4.
Food Standards Committee. Ministry of Agriculture, Fisheries and Food. (1972.) Report on the Date Marking of Food.
