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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...

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

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