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Technical information Food refrigeration and freezing
1 Energy Labelling 2689
2 Refrigerating equipment 2825
3 Comparison Between Fresh And Frozen Product Transport 2532
4 Transport And Storage 2453
5 Atmospheric freeze drying 3261
6 Lipid oxidation 3799
7 Protein Denaturation 3955
8 Enzymatic Reactions 3208
9 Chemical Changes Produced By Freezing And Frozen Storage 2872
10 Refreezing Of Freeze-Chilled Products 4184
11 Tempering Of Freeze-Chilled Products 2859
12 Freeze-Chill Technology 2709
13 Static Freezing 2999
14 Dynamic Freezing 2968
15 Functional Additives (Stabilisers, Emulsifiers) 4038
16 Sweeteners 2484
17 Milk solids-not-fat 8644
18 Fat 2975
19 Frozen Desserts 2774
20 Freezing Of Partially Fermented Dough 3337
21 Cryogenic fluids 3389
22 High-Pressure Freezing And Thawing 3577
23 Micro-organisms associated with dairy products 3726
24 Micro-organisms associated with vegetables and fruits 3393
25 Vegetables And Fruits. Nutritional Aspects 2464
26 Effects Of Freezing On Micro-Organisms Associated With Meat, Poultry And Fish 7031
27 Micro-Organisms Associated With Meat, Poultry And Fish 3523
28 Nutritional Aspects 3042
29 Freezing is a food 2864
30 Thawing Of Frozen Foods 3306
 
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