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Technical information Food refrigeration and freezing
1 Energy Labelling 2871
2 Refrigerating equipment 3009
3 Comparison Between Fresh And Frozen Product Transport 2725
4 Transport And Storage 2618
5 Atmospheric freeze drying 3472
6 Lipid oxidation 4001
7 Protein Denaturation 4187
8 Enzymatic Reactions 3427
9 Chemical Changes Produced By Freezing And Frozen Storage 3033
10 Refreezing Of Freeze-Chilled Products 4431
11 Tempering Of Freeze-Chilled Products 3043
12 Freeze-Chill Technology 2894
13 Static Freezing 3196
14 Dynamic Freezing 3176
15 Functional Additives (Stabilisers, Emulsifiers) 4297
16 Sweeteners 2652
17 Milk solids-not-fat 9025
18 Fat 3156
19 Frozen Desserts 2982
20 Freezing Of Partially Fermented Dough 3529
21 Cryogenic fluids 3635
22 High-Pressure Freezing And Thawing 3784
23 Micro-organisms associated with dairy products 3994
24 Micro-organisms associated with vegetables and fruits 3633
25 Vegetables And Fruits. Nutritional Aspects 2605
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 7367
27 Micro-Organisms Associated With Meat, Poultry And Fish 3738
28 Nutritional Aspects 3236
29 Freezing is a food 3084
30 Thawing Of Frozen Foods 3472
 
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