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Further reading1. Tressler, D. K.; Van Arsdel, W. B.; Copley, M. J., Eds.; The Freezing Preservation of Foods; The Avi Publishing Company, Inc.: Westport, Connecticut, 1968.
2. Feeney, R. E. Polar Journeys: The Role Food and Nutrition in Early Exploration; American Chemical Society and the University of Alaska: Washington DC and Fairbanks, Alaska, 1997.
3. History of Research at the U.S. Department of Agriculture and Agricultural Research Service. See http://www.ars.usda.gov/is/timeline/centers.htm
4. Van Arsdel, W. B. The Time-Temperature Tolerance of Frozen Foods. I. Introduction – The Problem and the Attack. Food Tech. 1957, 11, 28-33.
5. Van Arsdel, W. B; Copley, M.J.; Olson, R.L., Eds. Quality and Stability of Frozen Foods; Wiley-Interscience: New York, 1969.
6. Jennings, T. A. Lyophilization - Introduction and Basic Principles; Interpharm Press: Englewood, CO, 1999.
7. The Birds Eye Story; Quick Frozen Foods: New York, 1964.
8. Mujumdar, A. S. DryingTechnology in Agriculture and Food Sciences; Science: Enfield, NH, 2000.
Acknowledgments
Photo credits: U. S. Department of Agriculture, Western Regional Research Center; American Frozen Food Institute- Birdseye freezer locker photo; Time Inc.- strawberry essence photo; Pinnacle Foods Corporation, Swanson Frozen Foods
Written by James J. Bohning
Early methods of food preservation | A chance discovery | Frozen food chemistry | U.S. Agriculture turns to science | Frozen food research begins at WRRC | Defining "Quality" | Chemical reactions at low temperatures | Chlorophyll as a benchmark | Major scientific results from the T-TT program | Societal impact of the T-TT program | Landmark designation | Further reading and acknowledgments
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