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Technical information Food refrigeration and freezing
1 Energy Labelling 4855
2 Refrigerating equipment 5492
3 Comparison Between Fresh And Frozen Product Transport 4797
4 Transport And Storage 4574
5 Atmospheric freeze drying 6440
6 Lipid oxidation 6911
7 Protein Denaturation 8028
8 Enzymatic Reactions 6304
9 Chemical Changes Produced By Freezing And Frozen Storage 5204
10 Refreezing Of Freeze-Chilled Products 8057
11 Tempering Of Freeze-Chilled Products 5126
12 Freeze-Chill Technology 5114
13 Static Freezing 5631
14 Dynamic Freezing 6048
15 Functional Additives (Stabilisers, Emulsifiers) 7661
16 Sweeteners 4711
17 Milk solids-not-fat 17486
18 Fat 5240
19 Frozen Desserts 5498
20 Freezing Of Partially Fermented Dough 6274
21 Cryogenic fluids 7592
22 High-Pressure Freezing And Thawing 6522
23 Micro-organisms associated with dairy products 7330
24 Micro-organisms associated with vegetables and fruits 7609
25 Vegetables And Fruits. Nutritional Aspects 4544
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 12574
27 Micro-Organisms Associated With Meat, Poultry And Fish 6364
28 Nutritional Aspects 5705
29 Freezing is a food 5918
30 Thawing Of Frozen Foods 6391
 
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