Effects of Processing and Reheating on Nutrient Content of Precooked Frozen Foods

摘要

A literature search has been performed because of interest by the Troop Support Agency in the nutritive value of foods prepared and frozen in a central preparation facility and subsequently reheated in dining halls. Abstracts of 787 articles generated by a search of three computer systems, two data bases, and food journals were perused for content. Little data are available on large quantity production of precooked, frozen foods.