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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...
| Asıl Yazarlar: | , , , |
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| 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,
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| 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.