@article{780551,
      author = {Steinka, Izabela, and Barone, Caterina. and Parisi,  Salvatore. and Micali, Marina.},
      url = {http://library.usi.edu/record/780551},
      title = {The chemistry of frozen vegetables /},
      abstract = {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. .},
      doi = {https://doi.org/10.1007/978-3-319-53932-4},
      recid = {780551},
      pages = {1 online resource :},
}