Preservation of Food

  • J. C. Fidler
Part of the The International Cryogenics Monograph Series book series (INCMS)


Cryogenic engineering is concerned with temperatures below 150°K; it can be said at once that such low temperatures are not used in the storage or treatment of foodstuffs, nor are they likely to be.


Citrus Fruit Storage Life Trichoderma Viride Freeze Produce Freeze Fish 
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Copyright information

© Springer Science+Business Media New York 1970

Authors and Affiliations

  • J. C. Fidler
    • 1
  1. 1.Ditton LaboratoryAgricultural Research CouncilDittonEngland

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