The Chemistry of Frozen Vegetables
(Bog, Paperback / softback, Engelsk)
- Type: Bog
- Format: Paperback / softback
-
Sprog:
Engelsk
- ISBN-13: 9783319539300
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Beskrivelse
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.
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| Forlag | Springer International Publishing AG |
| Forfattere | Izabela Steinka, Caterina Barone, Salvatore Parisi, Marina Micali |
| Type | Bog |
| Format | Paperback / softback |
| Sprog | Engelsk |
| Udgave | 1st ed. 2017 |
| Udgivelsesdato | 07-04-2017 |
| Første udgivelsesår | 2017 |
| Serie | Chemistry of Foods |
| Illustrationer | 3 Illustrations, color; VI, 41 p. 3 illus. in color. |
| Originalsprog | Switzerland |
| Sideantal | 41 |
| Indbinding | Paperback / softback |
| Forlag | Springer International Publishing AG |
| Sideoplysninger | 41 pages, 3 Illustrations, color; VI, 41 p. 3 illus. in color. |
| Mål | 156 x 236 x 8 |
| ISBN-13 / EAN-13 | 9783319539300 |