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Technical information Food refrigeration and freezing
1 Energy Labelling 4408
2 Refrigerating equipment 5019
3 Comparison Between Fresh And Frozen Product Transport 4395
4 Transport And Storage 4171
5 Atmospheric freeze drying 5821
6 Lipid oxidation 6240
7 Protein Denaturation 7229
8 Enzymatic Reactions 5658
9 Chemical Changes Produced By Freezing And Frozen Storage 4758
10 Refreezing Of Freeze-Chilled Products 7353
11 Tempering Of Freeze-Chilled Products 4704
12 Freeze-Chill Technology 4661
13 Static Freezing 5094
14 Dynamic Freezing 5418
15 Functional Additives (Stabilisers, Emulsifiers) 6895
16 Sweeteners 4287
17 Milk solids-not-fat 15562
18 Fat 4827
19 Frozen Desserts 4950
20 Freezing Of Partially Fermented Dough 5718
21 Cryogenic fluids 6633
22 High-Pressure Freezing And Thawing 5899
23 Micro-organisms associated with dairy products 6681
24 Micro-organisms associated with vegetables and fruits 6755
25 Vegetables And Fruits. Nutritional Aspects 4148
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 11518
27 Micro-Organisms Associated With Meat, Poultry And Fish 5819
28 Nutritional Aspects 5218
29 Freezing is a food 5373
30 Thawing Of Frozen Foods 5783
 
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