The Chemistry of Frozen Vegetables

This Brief presents a chemical perspective on frozen vegetables, also known as "ready-to-use" foods. It elucidates the chemical properties and modifications of vegetables from harvest and treatment to the end of their long shelf-life. Particular attention is given to the microbiological co...

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Detaylı Bibliyografya
Asıl Yazarlar: Steinka, Izabela (Yazar), Barone, Caterina (Yazar), Parisi, Salvatore (Yazar), Micali, Marina (Yazar)
Müşterek Yazar: SpringerLink (Online service)
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: Cham : Springer International Publishing : 2017.
Imprint: Springer,
Edisyon:1st ed. 2017.
Seri Bilgileri:Chemistry of Foods,
Konular:
Food science.
Food > Microbiology.
Nutrition   .
Food Science.
Food Microbiology.
Nutrition.
Online Erişim:Full-text access

Internet

Full-text access

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