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History and spread of frozen foods in the United States
The article surveys the rise of frozen foods from early experiments to wide consumer use. It covers poultry, eggs, red meats, fruits and berries, vegetables, potatoes, and citrus products, noting production growth, per capita consumption trends, and anticipated advances in thawing and home freezing. It highlights institutional use and the shift toward convenience foods.
MENTIONED IN THIS ARTICLE
U.S
Wisconsin
New York
United States
Indianola
Tex
New Orleans