Frozen vegetables

Abstract

Excluding potato products, the most popular frozen vegetables available in the refrigerated cabinets at the grocers are peas, green beans and Brussels sprouts, in order of tons produced and sold. The Department of Food Science & Nutrition, University of Strathclyde, and Birds Eye Foods Ltd. have recently collaborated to investigate possible nutrient losses which may occur at various stages of processing these vegetables in the factory.

Citation

Mary Clegg, K. (1974), "Frozen vegetables", Nutrition & Food Science, Vol. 74 No. 3, pp. 6-8. https://doi.org/10.1108/eb058593