1)In your experiments, during which stage did the major quality losses occur in the frozen strawberries and in the frozen chicken thighs. Did these changes occur at the same stage or different? Why?

2)Review published literature to identify and discuss key reactions that cause loss in quality of frozen strawberries and chicken thighs.

3)Why is it necessary to determine the "cumulative" effect of time and temperature on product quality?

http://www.rpaulsingh.com/learning/virtual/experiments/frozen_storage/index.html