QUALITY OF FROZEN PEAS AND PEACHES SUBJECTED TO ELEVATED TEMPERATURES DURING SIMULATED RETAIL AND CONSUMER HANDLING
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The quality of frozen peas and peach slices exposed to 21ºC (70ºF) for several minutes or 2 hours and to 27ºC (80ºF) for 20 or 60 minutes was determined by panel ratings and shear force and color difference measurements.