The Chemistry of Frozen Vegetables
Caterina Barone, Izabela Steinka, Marina Micali, Salvatore Parisi
Springer International Publishing AG, 2017
68,25 €On orderDelivery: 2-3 weeks
This Brief presents a chemical perspective on frozen vegetables, also known as “ready-to-use” foods. Particular attention is given to the microbiological colonization of vegetables during the freezing treatments and to the chemical and physical modifications associated.
- ISBN-13
- 9783319539300
- ISBN-10
- 3319539302
- Publisher
- Springer International Publishing AG
- Year
- 2017
- Publication date
- 2017-04-07
- Pages
- 41
- Dimensions
- 156x236x8
- Weight
- 102