The Chemistry of Frozen Vegetables

Main
Science (General)
The Chemistry of Frozen Vegetables

The Chemistry of Frozen Vegetables

Name: The Chemistry of Frozen Vegetables
ISBN: 9783319539324

Izabela Steinka, Caterina Barone, Salvatore Parisi, Marina Micali (auth.)

0 / 0

0 comments

Πόσο σας άρεσε αυτό το βιβλίο;

Ποια είναι η ποιότητα του ληφθέντος αρχείου;

Κατεβάστε το βιβλίο για να αξιολογήσετε την ποιότητά του

Ποια είναι η ποιότητα των ληφθέντων αρχείων;

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.

Κατηγορίες:

Science (General)

Έτος:

2017

Έκδοση:

Εκδότης:

Springer International Publishing

Γλώσσα:

english

Σελίδες:

ISBN 10:

3319539329