TY - JOUR
AU - Gerald A. Fitzgerald
AB -  Director, Frozen Food Foundation, Inc., Health Syracuse, N. Y. AS we become better acquainted with the history of peoples of frigid areas, we learn that food preservation by freezing has been practised perhaps for thousands of years through natural climatic action. Creating refrigeration by artificial means in warmer climates, however, is a comparatively recent development. Starting with Dr. William Cullen in Scotland in 1820, who invented a sulfuric acid refrigerating apparatus for cooling biologicals, advances in mechanical refrigeration were slow. Salt and ice freezing mixtures were satisfactory only for local uses. Linde in Germany, in the middle 1800's made the first practical contribution with the introduction of the expanded air machine. Milwaukee became the center of the beer industry largely because Vilter made his ammonia refrigerating machines there. Fish was frozen commercially with mechanical refrigeration, using ammonia in 1891 at Sandusky, Ohio. Although this was the first commercial venture using mechanical refrigeration, it was preceded by ice and salt freezing of fish in 1861, poultry in 1865, and meats in 1880. Frozen fruits were introduced in 1905, vegetables in 1930, precooked entrees in 1942, and bakery products about a year later. * Presented before the Food and Nutrition 
TI - Are Frozen Foods a Public Health Problem?
JF - American Journal of Public Health
DA - 1947-06-01
UR - https://www.deepdyve.com/lp/american-public-health-association/are-frozen-foods-a-public-health-problem-ccJqV7ECaM
VL - 37
IS - 6
DP - DeepDyve
ER -