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Technical information Food refrigeration and freezing
1 Energy Labelling 5215
2 Refrigerating equipment 5953
3 Comparison Between Fresh And Frozen Product Transport 5179
4 Transport And Storage 4935
5 Atmospheric freeze drying 6952
6 Lipid oxidation 7564
7 Protein Denaturation 8618
8 Enzymatic Reactions 7168
9 Chemical Changes Produced By Freezing And Frozen Storage 5574
10 Refreezing Of Freeze-Chilled Products 8742
11 Tempering Of Freeze-Chilled Products 5479
12 Freeze-Chill Technology 5509
13 Static Freezing 6096
14 Dynamic Freezing 6642
15 Functional Additives (Stabilisers, Emulsifiers) 8374
16 Sweeteners 5078
17 Milk solids-not-fat 19586
18 Fat 5586
19 Frozen Desserts 5963
20 Freezing Of Partially Fermented Dough 6731
21 Cryogenic fluids 8390
22 High-Pressure Freezing And Thawing 7052
23 Micro-organisms associated with dairy products 7934
24 Micro-organisms associated with vegetables and fruits 8386
25 Vegetables And Fruits. Nutritional Aspects 4874
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 13641
27 Micro-Organisms Associated With Meat, Poultry And Fish 6869
28 Nutritional Aspects 6090
29 Freezing is a food 6371
30 Thawing Of Frozen Foods 6970
 
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