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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| Format: | eBook |
| Language: | English |
| Published: |
Cham :
Springer,
2017
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| Series: | SpringerBriefs in molecular science
Chemistry of foods (Springer) |
| Genre/form: | kolektivní monografie elektronické knihy |
| ISBN: | 978-3-319-53932-4 978-3-319-53930-0 |
| Subjects: | |
| Online Access: | Plný text |
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