The Chemistry of Frozen Vegetables (SpringerBriefs in Molecular Science) by Izabela Steinka
English | 16 Apr. 2017 | ISBN: 3319539302 | 41 Pages | PDF | 992.15 KB
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.