The Chemistry of Frozen Vegetables
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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.
Информация за "The Chemistry of Frozen Vegetables"
- SKU 9783319539300
- Weight 0.102000
- ISBN 9783319539300
- Вид корица Paperback / softback
- Издателство Springer International Publishing AG
- Брой страници 41
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