date:Sep 21, 2018
s that there are not many biological changes in the foods. The growth of the enzymes causing food poisoning is very slow in these foods, he added.
Strict quality guidelines are required to be maintained by the manufacturers. The time period after harvesting of the vegetables is very critical as they are processed and frozen just a few hours after harvesting. The vitamins and minerals get locked and due to this and the texture and taste is also enhanced. Due to blast-freezing, the texture, taste