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The Chemistry of Frozen Vegetables - Chemistry of Foods 1st ed. 2017 edition
Izabela Steinka
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The Chemistry of Frozen Vegetables - Chemistry of Foods 1st ed. 2017 edition
Izabela Steinka
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 | Böcker Pocketbok (Bok med mjukt omslag och limmad rygg) |
| Releasedatum | 7 april 2017 |
| ISBN13 | 9783319539300 |
| Utgivare | Springer International Publishing AG |
| Antal sidor | 41 |
| Mått | 236 × 156 × 8 mm · 102 g |
| Språk | Franska |
Se alt med Izabela Steinka ( t.ex. Pocketbok )