The chemistry of frozen vegetables / Izabela Steinka [and 3 others]
Material type:
TextSeries: Publisher: Cham, Switzerland : Springer, 2017Description: 1 online resource : illustrationsContent type: - text
- computer
- online resource
- TP372.3 .C44 2017
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General | TP372.3 .C44 2017 (Browse shelf(Opens below)) | Available | 0000001081 | ||
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General | TP372.3 .C44 2017 (Browse shelf(Opens below)) | Available | 0000001080 |
Includes bibliographical references
1 Antibiotic-Resistant Staphylococci Isolated from Hermetically Packaged Frozen Vegetables; Abstract; 1.1 Introduction; 1.2 Materials and Methods; 1.2.1 Microbiological Analysis; 1.3 Results; 1.4 Conclusions; References; 2 Technology and Chemical Features of Frozen Vegetables; Abstract; 2.1 Introduction; 2.2 Frozen Foods: Chemical and Physical Modifications; 2.3 Frozen Foods: Main Technological Processes; 2.3.1 Air Blast Freezers; 2.3.2 Plate Freezers; 2.3.3 Immersion Freezers; References; 3 Instrumental Systems for the Control of Frozen Vegetables During Refrigeration; Abstract
3.1 The Importance of Frozen Storage: Introduction3.2 Industrial Freezers for Frozen Storage; References; 4 Colorimetric Modifications in Frozen Vegetables; Abstract; 4.1 Colour Modifications in Frozen Vegetables: An Introduction; 4.2 Colour Modifications in Frozen Vegetables. Main Reasons; 4.3 Colour Modifications in Frozen Vegetables. Analytical Evaluation; References
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