Nanocelluloses: A Sustainable Solution to Combat Ice Recrystallization on Frozen Food Jul 11, 2019 Highlight There are many advantages to freezing food, including food preservation, access, and convenience, but oftentimes quality and taste suffer due to the formation of large ice crystals as a result… Environment / Farm & Food / AgResearch / Food Science, Department of Posts pagination Newer Page 1 … Page 12 Page 13