div class=trans-pagebutton class=gotoPage data-page=1Page 1button div class=trans-imagea href=https:reader040fdocumentsnetreader040viewer20220218225b2390627f8b9a880f8b4a1ahtml5page1jpg target=_blank img data-url=documentimportant-cause-of-the-deterioration-in-flavor-texture-and-vitamin-content-ofhtmlpage=1 data-page=1 class=trans-thumb lazyload alt=Page 1: important cause of the deterioration in flavor texture and vitamin content of frozen vegetables is the release of hydrolytic enzymes within the vegetables cells when ice Svcet Corn loading=lazy src=data:imagegifbase64iVBORw0KGgoAAAANSUhEUgAAAAEAAAABCAQAAAC1HAwCAAAAC0lEQVR42mM8Uw8AAh0BTZud3BwAAAAASUVORK5CYII= data-src=https:reader040fdocumentsnetreader040viewer20220218225b2390627f8b9a880f8b4a1ahtml5thumbnails1jpg width=140 height=200 adivdiv