Chapter 25. Preserving by Cold

  1. Maguelonne Toussaint-Samat

Published Online: 6 APR 2009

DOI: 10.1002/9781444305135.ch25

A History of Food

A History of Food

How to Cite

Toussaint-Samat, M. (2008) Preserving by Cold, in A History of Food, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444305135.ch25

Publication History

  1. Published Online: 6 APR 2009
  2. Published Print: 17 OCT 2008

ISBN Information

Print ISBN: 9781405181198

Online ISBN: 9781444305135

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Keywords:

  • home freezing;
  • quick-freezing;
  • refrigerator, working by absorption or compression;
  • threshold temperature;
  • enzyme action of yeasts and moulds stopping at –20 degrees