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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 colonization...

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Bibliographic Details
Main Authors: Steinka, Izabela. (Author), Barone, Caterina. (Author), Parisi, Salvatore. (Author), Micali, Marina. (Author)
Corporate Author: SpringerLink (Online service)
Format: Online Book
Published: Cham : Springer International Publishing : Imprint: Springer, 2017.
Series:SpringerBriefs in Molecular Science,
Online Access:Online version
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