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Food Storage at Low Temperature

Nature volume 131, pages 459460 (01 April 1933) | Download Citation



SOME of the problems involved in the preservation of food for transport and storage have been discussed by Sir William Hardy in two recent lectures*1. The abandonment of the earlier agricultural civilisation by many races for an urban culture required the transportation for long distances of foodstuffs destined for the peoples of the cities. Non-perishable foods such as oil, honey and grain required no special treatment; meat and fish, however, were preserved by drying or curing with salt, and root vegetables for winter use as jams made with honey. It was not until the eighteenth century that the growth of winter vegetables was developed and another hundred years passed before low temperature began to be employed to preserve perishable food in the fresh condition.

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