The Chemistry of Frozen Vegetables

Autor

Izabela Steinka Caterina Barone Salvatore Parisi Marina Micali

Editura

Springer International Publishing Ag

An publicare

2017

Nr. Pagini

ISBN

9783319539300

Categorii

In Limbi Străine

Descriere

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.