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Freezer burn could be a thing of the past, thanks to the findings of this study

Freezer burn could be a thing of the past, thanks to the findings of this study
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United statesMadison fomichFood chemistry of the american chemical societyUniversity of tennesseeFood chemistryAmerican chemical societyTong wang

How To Avoid Freezer Burn And Being Damaged By Too Much Ice, Explains Study

Scientists have demonstrated in the Journal of Agricultural and Food Chemistry of the American Chemical Society that soy proteins that have been broken down can inhibit the creation of ice crystals and may be particularly helpful for preserving biological samples or frozen vegan foods

United statesMadison fomichFood chemistry of the american chemical societyUniversity of tennesseeFood chemistryAmerican chemical societyTong wangFrozen foodPlant proteinOy derived peptidesRice crystal

How to avoid freezer burn and being damaged by too much ice, explains study

How to avoid freezer burn and being damaged by too much ice, explains study
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United statesMadison fomichFood chemistry of the american chemical societyUniversity of tennesseeFood chemistryAmerican chemical societyTong wang

How to avoid freezer burn and being damaged by too much ice, explains study

How to avoid freezer burn and being damaged by too much ice, explains study
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United statesMadison fomichUniversity of tennesseeFood chemistry of the american chemical societyFood chemistryAmerican chemical societyTong wang

How to avoid freezer burn and being damaged by too much ice, explains study

How to avoid freezer burn and being damaged by too much ice, explains study
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United statesMadison fomichUniversity of tennesseeFood chemistry of the american chemical societyFood chemistryAmerican chemical societyTong wang