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Peer reviewed
Direct linkSchmidt, Shelly J.; Lee, Joo Won – Journal of Food Science Education, 2009
Freezer burn is a common problem that significantly affects the color, texture, and flavor of frozen foods. Food science students should be able to clearly explain the causes and consequences of freezer burn. However, it is difficult to find a modern, detailed, accurate, yet concise, explanation of the mechanism and factors influencing the rate of…
Descriptors: Animation, Computer Assisted Instruction, Instructional Materials, Food
