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Technical information Food refrigeration and freezing
1 Energy Labelling 5064
2 Refrigerating equipment 5774
3 Comparison Between Fresh And Frozen Product Transport 5028
4 Transport And Storage 4795
5 Atmospheric freeze drying 6753
6 Lipid oxidation 7313
7 Protein Denaturation 8398
8 Enzymatic Reactions 6650
9 Chemical Changes Produced By Freezing And Frozen Storage 5419
10 Refreezing Of Freeze-Chilled Products 8482
11 Tempering Of Freeze-Chilled Products 5343
12 Freeze-Chill Technology 5358
13 Static Freezing 5938
14 Dynamic Freezing 6395
15 Functional Additives (Stabilisers, Emulsifiers) 8112
16 Sweeteners 4937
17 Milk solids-not-fat 18740
18 Fat 5447
19 Frozen Desserts 5783
20 Freezing Of Partially Fermented Dough 6565
21 Cryogenic fluids 8087
22 High-Pressure Freezing And Thawing 6838
23 Micro-organisms associated with dairy products 7703
24 Micro-organisms associated with vegetables and fruits 8091
25 Vegetables And Fruits. Nutritional Aspects 4751
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 13249
27 Micro-Organisms Associated With Meat, Poultry And Fish 6661
28 Nutritional Aspects 5943
29 Freezing is a food 6209
30 Thawing Of Frozen Foods 6733
 
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