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Unformatted text preview: probably some death of microorganisms. The effect of refrigeration on food quality may be described as . The length of time food is typically stored with cool storage is -_____________ Frozen storage uses a temperature range of to F . The rationale for using this temperature is that above F there may be some oxidative deterioration. Indeed, there may be some enzyme activity as low as F . Above F there may be microbial spoilage. The effect of freezing on food quality may be described as . The length of time food is typically stored with frozen storage is . A proper method for thawing frozen foods is ____________________...
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This note was uploaded on 05/13/2011 for the course RRES 323 taught by Professor N/a during the Spring '11 term at University of Louisiana at Lafayette.
- Spring '11