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The Chemistry Of Frozen Vegetables

by Izabela Steinka, Marina Micali, Caterina Barone e Salvatore Parisi
language: english
Publisher: Springer International Publishing AG, April of 2017 ‧
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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.

The Chemistry Of Frozen Vegetables

by Izabela Steinka, Marina Micali, Caterina Barone e Salvatore Parisi

Property Description
ISBN: 9783319539300
Publisher: Springer International Publishing AG
Release Date: April of 2017
Language: English
Dimensions: 155 x 235 x 3 mm
Cover: Softcover
Pages: 41
Format: Book
Collection: Springerbriefs In Molecular Science
Categories: Books in English > Science > Chemical
Books in English > Medicine > Nutrition
Books in English > Others
EAN: 9783319539300

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