Freezing food preserves it by greatly slowing down microbial activity and enzyme function, allowing many foods to maintain their nutritional value longer than fresh alternatives. This method of preservation has revolutionized the American diet and made various foods available year-round, offering better nutritional choices than many fresh products.
The invention of electric freezing and refrigeration fundamentally transformed American eating habits by making a diverse array of produce and meats accessible without the need for labor-intensive preservation methods.
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