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...
Main Authors: | , , , |
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Format: | eBook |
Language: | English |
Published: |
Cham
Springer International Publishing
2017, 2017
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Edition: | 1st ed. 2017 |
Series: | Chemistry of Foods
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Subjects: | |
Online Access: | |
Collection: | Springer eBooks 2005- - Collection details see MPG.ReNa |
Table of Contents:
- Antibiotic-resistant Staphylococci Isolated from Hermetically-packaged Frozen Vegetables
- Technology and Chemical Features of Frozen Vegetables
- Instrumental Systems for the Control of Frozen Vegetables During Refrigeration
- Colorimetric Modifications in Frozen Vegetables