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Most foods freeze well—with the exception of produce with a high water content, cream-based items, and cooked starchy foods such as cooked noodles and rice. , 2018).
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  • During freezing, enzyme action is slowed but not stopped.
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  • Used properly, home freezing has many advantages: • saves time, work and money • is an easy method of preserving food • can simplify meal preparation • provides available foods for.
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    2 cm/h) including still-air freezers and.