Bibliography

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2. D. K. Tressler and C. F. Evers, The Freezing Preservation of Foods, AVI Publishing, Westport, Conn., 1943.

3. E. W. Williams, Frozen Foods: Biography of an Industry, E. W. Williams Publications, New York, 1963.

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10. M. C. Erickson and Y.-C. Hung, eds., Quality in Frozen Food, Chapman and Hall, New York, 1997.

11. D. S. Reid, "Basic Physical Phenomena in the Freezing and Thawing of Plant and Animal Tissues," in C. P. Mallet, ed., Frozen Food Technology, Blackie Academic and Professional, Glasgow, Scotland, 1993.

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14. J. Joseph, P. A. Perigreen, and M. R. Nair, "Effect of Raw Material Quality on the Shelf-Life of Frozen Squid (Loligo du-vaucelli) Mantles," in Storage Lives of Chilled and Frozen Fish and Fish Products, International Institute of Refrigeration, Paris, 1984-1985.

15. G. A. MacDonald and T. C. Lanier, "Cryoprotectants for Improving Frozen Food Quality," in M. C. Erikson and Y.-C. Hung, eds., Quality in Frozen Foods, Chapman and Hall, New York, 1997.

16. D. C. Williams et al. "Blanching of Vegetables for Freezing— Which Indicator Enzyme to Choose?," Food Technol. 40,130140 (1986).

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Hugh Symons

Kingston Upon Thames, England

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