The Chemistry of Frozen Vegetables Paperback / softback
by Izabela Steinka, Caterina Barone, Salvatore Parisi, Marina Micali
Part of the Chemistry of Foods series
Paperback / softback
- Information
Description
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 of vegetables during the freezing treatments and to the chemical and physical modifications associated.
The authors explore the undesired effects of this colonization through the lens of the antibiotic-resistant Staphylococci found in hermetically-package frozen vegetables.
With this informative and instructive Brief, readers will understand the importance of the frozen storage technologies.
Information
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Available to Order - This title is available to order, with delivery expected within 2 weeks
- Format:Paperback / softback
- Pages:41 pages, 3 Illustrations, color; VI, 41 p. 3 illus. in color.
- Publisher:Springer International Publishing AG
- Publication Date:07/04/2017
- Category:
- ISBN:9783319539300
Other Formats
- EPUB from £38.24
Information
-
Available to Order - This title is available to order, with delivery expected within 2 weeks
- Format:Paperback / softback
- Pages:41 pages, 3 Illustrations, color; VI, 41 p. 3 illus. in color.
- Publisher:Springer International Publishing AG
- Publication Date:07/04/2017
- Category:
- ISBN:9783319539300
