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Technical information Food refrigeration and freezing
1 Energy Labelling 3050
2 Refrigerating equipment 3207
3 Comparison Between Fresh And Frozen Product Transport 2923
4 Transport And Storage 2802
5 Atmospheric freeze drying 3695
6 Lipid oxidation 4249
7 Protein Denaturation 4495
8 Enzymatic Reactions 3689
9 Chemical Changes Produced By Freezing And Frozen Storage 3221
10 Refreezing Of Freeze-Chilled Products 4706
11 Tempering Of Freeze-Chilled Products 3246
12 Freeze-Chill Technology 3090
13 Static Freezing 3425
14 Dynamic Freezing 3418
15 Functional Additives (Stabilisers, Emulsifiers) 4578
16 Sweeteners 2852
17 Milk solids-not-fat 9600
18 Fat 3347
19 Frozen Desserts 3248
20 Freezing Of Partially Fermented Dough 3770
21 Cryogenic fluids 3932
22 High-Pressure Freezing And Thawing 4005
23 Micro-organisms associated with dairy products 4312
24 Micro-organisms associated with vegetables and fruits 3886
25 Vegetables And Fruits. Nutritional Aspects 2779
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 7823
27 Micro-Organisms Associated With Meat, Poultry And Fish 3988
28 Nutritional Aspects 3467
29 Freezing is a food 3362
30 Thawing Of Frozen Foods 3674
 
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