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 colonization...
|Main Authors:||, , ,|
Springer International Publishing : Imprint: Springer,
|Series:||SpringerBriefs in Molecular Science,
|Online Access:||Online version|
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