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Technical information Food refrigeration and freezing
1 Energy Labelling 5737
2 Refrigerating equipment 6556
3 Comparison Between Fresh And Frozen Product Transport 5689
4 Transport And Storage 5483
5 Atmospheric freeze drying 7630
6 Lipid oxidation 8283
7 Protein Denaturation 9452
8 Enzymatic Reactions 7937
9 Chemical Changes Produced By Freezing And Frozen Storage 6080
10 Refreezing Of Freeze-Chilled Products 9794
11 Tempering Of Freeze-Chilled Products 5966
12 Freeze-Chill Technology 6049
13 Static Freezing 6749
14 Dynamic Freezing 7392
15 Functional Additives (Stabilisers, Emulsifiers) 9189
16 Sweeteners 5607
17 Milk solids-not-fat 21810
18 Fat 6103
19 Frozen Desserts 6594
20 Freezing Of Partially Fermented Dough 7408
21 Cryogenic fluids 9331
22 High-Pressure Freezing And Thawing 7805
23 Micro-organisms associated with dairy products 8664
24 Micro-organisms associated with vegetables and fruits 9299
25 Vegetables And Fruits. Nutritional Aspects 5360
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 15055
27 Micro-Organisms Associated With Meat, Poultry And Fish 7471
28 Nutritional Aspects 6578
29 Freezing is a food 6980
30 Thawing Of Frozen Foods 7813
 
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