The Chemistry of Frozen Vegetables

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: Electronic eBook
Language:English
Published: Cham : Springer International Publishing : Imprint: Springer, 2017.
Series:SpringerBriefs in Molecular Science,
Subjects:
Chemistry.
Food > Biotechnology.
Nutrition.
Microbiology.
Food Science.
Food Microbiology.
Online Access:Full Text via HEAL-Link

Internet

Full Text via HEAL-Link

ΒΚΠ - Πατρα: ALFd

Holdings details from ΒΚΠ - Πατρα: ALFd
Call Number: 330.01 BAU
Copy 1 Available

ΒΚΠ - Πατρα: BSC

Holdings details from ΒΚΠ - Πατρα: BSC
Call Number: 330.01 BAU
Copy 2 Available
Copy 3 Available

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