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For some inexplicable reason from the ladies in my extended family (even friends!) seem to believe that vegetables/food should be subjected to as few freeze/thaw cycles as possible. The rationale put forward is that each such cycle reduces nutrition (sp. nutritive?) value, and accelerates rot.

I'm skeptical; Do repeated (sp. repetitive?) freeze/thaw cycles strip nutrition from vegetables/food? Please justify.

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Biology, Academics

Category:- Biology
Reference No.:- M91148729

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