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Academy of Nutrition and Dietetics: “Fresh Peas Mean Spring’s Delicious Arrival,” “Frozen Foods: Convenient and Nutritious,” “Blanch Before You Freeze.”
American Heart Association: “Understanding Expiration Dates: How do I know when my food's gone bad?”
Ecotrust.org: “Taking a fresh look at frozen fish.”
FIGHT BAC! Partnership for Food Safety Education: “The Food Keeper.”
Food and Agriculture Organization of the United Nations: “Freezing and refrigerated storage in fisheries.”
Indiana University Moment of Science: “How To Keep Bread Fresh.”
Journal of Agricultural and Food Chemistry: “Vitamin Retention in Eight Fruits and Vegetables: A Comparison of Refrigerated and Frozen Storage.”
Journal of Food Composition and Analysis: “Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables.”
MeatSafety.org: “Safe Handling: Ground Beef,” “Safe Handling: Chicken.”
Piedmont Healthcare: “Fresh vs. frozen produce: Which is healthier?”
Preventive Nutrition and Food Science: “Sensory Characteristics and Consumer Acceptance of Frozen Cooked Rice by a Rapid Freezing Process Compared to Homemade and Aseptic Packaged Cooked Rice.”
Seafood Choices: Balancing Benefits and Risks (2007), Chapter: 4 Health Risks Associated with Seafood Consumption, The National Academies Press.
U.S. Food and Drug Administration: “Selecting and Serving Fresh and Frozen Seafood Safely.”
Dr. Robert Hutkins, professor of food science, University of Nebraska.
Dr. Gary Sullivan, associate professor of animal science, University of Nebraska.
King Arthur Flour: “Fresh vs. frozen fruit in baking.”
Reviewed by Christine Mikstas, RD, LD on September 05, 2019
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