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The Chemistry of Frozen Vegetables
Engelsk Paperback

The Chemistry of Frozen Vegetables

Engelsk Paperback

429 kr
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Om denne bog

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. 

Product detaljer
Sprog:
Engelsk
Sider:
41
ISBN-13:
9783319539300
Indbinding:
Paperback
Udgave:
ISBN-10:
3319539302
Kategori:
Udg. Dato:
7 apr 2017
Længde:
8mm
Bredde:
236mm
Højde:
156mm
Forlag:
Springer International Publishing AG
Oplagsdato:
7 apr 2017
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