| 書目名稱 | The Chemistry of Frozen Vegetables |
| 編輯 | Izabela Steinka,Caterina Barone,Marina Micali |
| 視頻video | http://file.papertrans.cn/907/906034/906034.mp4 |
| 概述 | Discusses specific features of frozen vegetables from a chemical point of view.Critically assesses microbiological colonization of frozen food.Explains risks from chemical modifications of frozen food |
| 叢書名稱 | SpringerBriefs in Molecular Science |
| 圖書封面 |  |
| 描述 | .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.?. |
| 出版日期 | Book 2017 |
| 關(guān)鍵詞 | Frozen foods; Ready-to-eat food; Antibiotic-resistant Staphylococci; Freezing treatments; Microbial colo |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-3-319-53932-4 |
| isbn_softcover | 978-3-319-53930-0 |
| isbn_ebook | 978-3-319-53932-4Series ISSN 2191-5407 Series E-ISSN 2191-5415 |
| issn_series | 2191-5407 |
| copyright | The Author(s) 2017 |
|Archiver|手機版|小黑屋|
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