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Lactic acid cheese constitutes the source of various nutritive substances, which results in a possibility of allochthonous micro-flora to grow despite the presence of starter micro-flora. This book discusses numerous problems occurring in relation to micro

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.