University of Hawaii researchers develop method to extend the expiration date on fresh fish, other foods
By Timothy Hurley firstname.lastname@example.org
Dec. 19, 2020
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STAR-ADVERTISER / 2019
University of Hawaii scientists have developed a “supercooling” technology that preserves perishable materials at below-freezing temperatures without the formation of ice crystals that rake over food tissues like a glacier scouring a mountainside.