- 6- 



Preparation and Use of Frozen Fruits 



Ice and Refrigo 100(6): 424c 1941o 

 Looter^ Do Go 



r' 



N. •yr, 1940 Frozen pack Up Sharply (Statistical Article )o 

 V/estern Canner and Packer o3(6): 43"44o 1941o 



Frozen Food Iv'arketing Channels. 



'tVest, Canner and Packer 33(6): 45=46p 52o 1941,, 

 Katkoff, V. 



The Desiccation of Frozen Foods in Freezer Locker Storeso 

 Quick Frozen Foods 3(11): 12, 14, SS^ 37o lS41o 

 Woodroof, Jo Go 



Frozen Health, 



Quick Frozen Foods 3(11): 20^ 36c 1941 o 

 Warner, K« Fc 



OptiEium Conditions for Refrigerated Storage o 



.Part I - Quick Frozen Foods 3(12): lO^-llp 27=31= 1941o 

 ■part II - Quick Frozen Foods 4(1): 18, 34'=35o 1941o 

 Part III - Quick Frozen Foods 4(2): 18^ 33c 1941o 

 Stevens, Ac Ec 



can Grading be Adopted "by the Quick Frozen Food Industry'? 

 Quick Frozen Foods 4(1): 12-14o 1941o 

 Katkcff, Vo 



Some Factors Influencing the Survival of Pathogenic Bacteria in 

 Cold Packed Strawberries « 



Food Res. 6(4): 227-223o 1941, 



It'cCleskey, Co So^ and Christopher^ Y/o No 



Behavior of ^'icroorganisF^s as Sub-freezing Temperatures jj IIIc 

 Influence of Sucrose and Rydrogen-Ion Concent rations o 

 Food Rese 6(5): 481-492 c 1941c 

 KcFarlane, Vo Eo 



Ascorbic Acid (vitamin C) Content of Red Raspberries preserved 

 by the Frozen pack Method. 



Food Res* 6(5): 432-444. 1941c 



Todhunter, Ee Nop and Robbins, Ro Co 



I/easuring Texture of Frozen Peas, 



West. Canner and packer, 33(8): 44-46o 1941o 

 Candee, F» Wo , and Briggs^ ¥o 



I.'oisturo Migration (Apples to Storage of Frozen Foods )c. 

 Refrig. Kng, 42(2): 103-lllo 1941o 

 KcDermott, Pe Fo 



