The Chemistry of Frozen Vegetables - SpringerBriefs in Molecular Science - Izabela Steinka - Books - Springer International Publishing AG - 9783319539300 - April 7, 2017
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Izabela Steinka
The Chemistry of Frozen Vegetables - SpringerBriefs in Molecular Science 1st ed. 2017 edition

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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.

41 pages, 3 colour illustrations, biography

Media Books     Paperback Book   (Book with soft cover and glued back)
Released April 7, 2017
ISBN13 9783319539300
Publishers Springer International Publishing AG
Pages 41
Dimensions 236 × 156 × 8 mm   ·   102 g
Language French  

Mere med samme udgiver

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