Rama Murty
For centuries, inhabitants of cold climates have used the natural winter frosts as a preservation approach to protect foods from microbial or enzymatic deterioration. Following early experience with ice making in the 19th century, technology developed rapidly and by the end of the 19th century, cold air freezing plants were being used to produce frozen poultry in Europe, which was being traded between countries
Comparte este artículo
English 
Chinese 
Russian 
German 
French 
Japanese 
Portuguese 
Hindi 