Yüklüyor…
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...
Asıl Yazarlar: | , , , |
---|---|
Müşterek Yazar: | |
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: | |
Online Erişim: | Full-text access |
İçindekiler:
- Antibiotic-resistant Staphylococci Isolated from Hermetically-packaged Frozen Vegetables
- Technology and Chemical Features of Frozen Vegetables
- Instrumental Systems for the Control of Frozen Vegetables During Refrigeration
- Colorimetric Modifications in Frozen Vegetables.